Talk about a winner!

1 medium red bell pepper
1 cup olive oil
1/2 tablespoon smoked paprika
1 teaspoon cayenne pepper
3 sprigs fresh oregano (leaves only)
1 clove garlic (peeled)
2 pounds jumbo shrimp (shelled, de-veined, tails removed)
1 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1/2 onion (peeled, small dice)
2 medium carrots (peeled, small dice)
1/2 cup dates (pitted, small dice)
1/2 cup unsalted roasted peanuts (roughly chopped)
1/2 teaspoon cayenne pepper
1 tablespoon curry powder
1 cup millet
2 cups chicken stock
1/4 cup parsley (finely chopped)
1/4 cup chives (finely chopped)
1/2 lemon (zested)
Kosher salt and freshly ground black pepper (to taste)

For the Piri Piri Sauce: Preheat a grill or grill pan over medium-high heat and char bell pepper on all sides, about 1-2 minutes per side. Transfer to a medium bowl cover with plastic wrap and let rest until warm and steamy, about 5 minutes. Remove plastic wrap, discard skin, stem and seeds from pepper, reserving the flesh.
In the carafe of a blender add the flesh of the red bell pepper, olive oil, smoked paprika, cayenne pepper, oregano, and garlic, and puree until smooth. Remove to a large bowl and add shrimp, stirring to coat. Cover and transfer to the refrigerator. Allow to marinate for at least 30 minutes and up to overnight.
Remove shrimp from refrigerator and blot dry with paper towels, taking care not to rub off too much of the marinade.
In a large saute pan over medium-high heat, warm the olive oil. Season the shrimp with salt and pepper and add to pan. Sear on both sides until caramelized, about 2-3 minutes per side. Remove from the pan and serve on top of millet pilaf.
For the Millet Pilaf: In a large saucepan over medium-high heat, warm the olive oil. Add the onions, carrots, dates, and peanuts and cook, stirring occasionally, until carrots have softened, about 5-6 minutes. Season with salt and pepper, and stir in the cayenne and curry powder, allowing to cook for 1 minute more. Add the millet and stir to coat. Deglaze the pan with chicken stock and bring to a boil. Reduce to a simmer, cover, and cook until millet is tender, about 30-40 minutes.
Remove from heat, and fluff with a fork. Season with salt and pepper if necessary. Add the parsley, chives, and lemon zest, and stir to combine. Remove millet pilaf to a large serving platter and top with piri piri shrimp. Squeeze the lemon half over the shrimp and serve!
Tip: Make extra piri piri sauce and use some as a sauce for to spice up any protein!