When you make a spicy dish with fresh chillis it’s a bit of lottery getting the heat level just right. One chilli will blow your head off and then another, on a different day but from the same batch, will leave you feeling flat. This is just one reason why our chilli salsa is super – you can get your perfect kick every time.
Here we’ve used it with sustainably sourced shrimps. These can be eaten on their own, as in Sardinia, or mixed with spaghetti or, better still, in a risotto.
Ingredients for 4
Jumbo shrimp – 500g/1lb
Chilli salsa – 1 tbsp
Extra virgin olive oil with garlic – 4 tbsp
Parsley – 2 tblsp chopped
Grappa – 4 tbsp
Wash the shrimp and removed the heads and legs. Mix the salsa with the olive oil in a small bowl, pour the mix into a pan and quickly cook the shrimp a couple of minutes on each side, until they turn pink. Just before serving pour in the grappa and set it alight. Serve with a certain flourish and a sprinkling of parsley.