I had a jar of red mojo sauce from the Canary Islands (Tenerife, to be specific!). This is popularly used as a condiment
with small whole potatoes cooked in sea water. It’s easy to make yourself (there are many recipes on the Internet) being based
on red peppers, garlic, red chillies, red wine vinegar, and thickened with bread, all processed together to form a smooth sauce.
Marinate raw shelled prawns in 4 Tbs mojo sauce for 20 minutes. Boil small new potatoes in salty water for 15-20 minutes,
until cooked and the water has evaporated, leaving a thin crust of salt on the skins. Keep warm in an oven while you cook
the prawns – this helps the skins dry out and go wrinkly, the traditional finish for Canarian potatoes (mine didn't go very
wrinkly, though!). Sauté the prawns in very hot oil, turning over until they turn pink, adding the marinade to form a sauce.
Serve with the potatoes, with a dollop of mojo sauce, and corn on the cob.