ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NEATHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

SHRIMP AND SEAFOOD THE MOZAMBIQUE WAY

In a 2-quart saucepan:

Place: 1 Ib. RAW SHRIMP (with or without shells)

3 cups WATER warm from the tap

1 tsp. SALT

1 tsp. CRUSHED RED PEPPER, or use a few drops Tabasco.

Squeeze 3 LEMON WEDGES into the pot and toss the lemon in it.

Bring the shrimp up to the boiling point and turn off the flame. Cover.

Allow to stand for 30 minutes. Shrimp will be thoroughly cooked.

Devein, wash in clear water and chill.

Serve with Piri-piri (see page 72).

Note: how tender the shrimp become, cooked this way. And don't waste that water. Plan to use it in a chowder or in a sauce. Taste it. It's great! Other seafood may be prepared in this manner.