Grilled Tiger Prawns in Whiskey, Chili and Garlic Marinade

Ingredients -

1 kg Shrimp 
4 pieces Garlic chopped 
2 tbsp chopped
1 tbsp Chilies chopped 
1/2 cup Cilantro chopped 
1/2 cup Peri peri marinade 
2 tbsp Sugar 
Salad garnish:
2 tbsp Fresh chilies julienne 
1/2 cup Red peppers julienne 
1/2 cup Red radish julienne 
1/2 cup Scallion julienne 
2 tbsp Fish sauce 
1/2 cup Alfalfa 
3 tbsp Vegetable oil 
1/2 cup Cilantro chopped 
1 piece Lemon grass minced 
Garlic chips:
1 tbsp Olive oil 
1/2 cup Garlic shaved
Salt to taste
Pepper to taste

Procedure -

Shrimp:
Toss the shrimps with the garlic, ginger, chilies, cilantro, peri‐peri and sugar. Allow to marinade for up to30 minutes at least.
Remove the shrimps from the marinade and char grill. Baste with the marinade as you cook.
Salad:
Toss together the chilies, peppers, radish, scallion, onion, alfalfa, cilantro and lemon grass. Dress with the vegetable and fish sauce just before service. Season.
To Finish:
Cook the garlic slices in the olive oil until golden brown, set aside. Heat the remaining peri peri. Bring to a boil and simmer for 10 minutes. Garnish the garlic shaved on top . Pour sauce. Serve with plain or fried rice.