Directions

1. Combine ground chili, paprika, minced garlic, grated ginger, lemon juice, and chili oil in a small mixing bowl. Stir with a rubber spatula to form a paste. In a medium-sized mixing bowl, combine raw shrimp and peri peri paste. Toss until all shrimp are fully-coated. 
2. Heat a large sauté pan over high heat until hot. Add vegetable oil and roll around pan to fully coat surface.
3. Add peri peri shrimp to the pan and spread evenly across the surface of the pan. Cook shrimp for 4 minutes on each side until an internal temperature of 145°F is reached. 
4. Remove shrimp from pan and add diced sweet potato, and diced eggplant. Cook until eggplant is tender throughout (approximately 5 minutes).
5. Reduce to medium heat and add pineapple. Cook for an additional 2 minutes. Add cooked shrimp and cilantro and remove from heat. 
6. Plate 4 individual 8 oz. servings with lemon half and serve immediately.