2 pounds jumbo shrimp -- peeled and deveined

1 tablespoon minced garlic

1 tablespoon finely minced fresh red cayenne chilies -- seeded

1/2 cup extra-virgin olive oil -- preferably

-- imported from -- portuguese dipping sauce: 1/2 cup extra-virgin olive oil

red hot pepper sauce -- to taste

In a glass baking dish toss the shrimp with the garlic, chilies and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broil er and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side.

In a small bowl stir together 1/2 cup olive oil and red hot pepper sauce, to ta ste.

Serve the hot grilled shrimp with the dipping sauce.