Spicy piri-piri jumbo shrimp with curried sweet potato–coconut mash

• Peel the sweet potatoes. Cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.

In a medium sauce pot, add the sweet potatoes and enough lightly salted water to cover by 1 inch. Bring to a boil, reduce to a vigorous simmer, and cook until tender, 8 to 10 minutes. Drain and return to the pot. Add the coconut milk and curry powder. Using the back of a spoon or a masher, mash the potatoes until smooth. Season to taste with salt and pepper. Cover and keep warm. While the potatoes are cooking, prepare the shrimp. 

• Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
• Zest and juice the lime. 
• Coarsely chop the cilantro. 
• Remove the stem, ribs, and seeds from the jalapeño; finely chop the jalapeño. Wash your hands after handling. 

In a medium bowl, stir together the shrimp, garlic, lime zest and juice, cilantro, and as much jalapeño as you like. Let stand while you prepare the bell pepper.

• Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Stir in the bell pepper and cook until starting to soften, 1 to 2 minutes. Add the shrimp and marinade and cook, turning once, until firm and cooked through, 2 to 3 minutes per side for jumbo shrimp, 1 to 2 minutes per side for regular shrimp. Remove from the heat. 

Transfer the sweet potato mash and shrimp to individual plates. Garnish the potatoes with the sesame seeds and serve.