Your recollection is not 100% correct, but what the heck, we love Mozambique prawns! (I'm in South Africa, with fond memories of large platters of peri-peri prawns eaten in Maputo -- used to be called Louren?o Marques). The peri-peri sauce does not usually contain tomatoes, but I made it your way. We get a genuine peri-peri oil in the shops, which I used, and I also added some of Nando's Garlic Peri-Peri Sauce. (If you can get a Nando's sauce, it's worth it ...) You are of course quite right -- in Moz prawns are never peeled. The rather messy business of eating the prawns is half the fun! Thanks for posting this recipe.