Shrimp Piri Piri

Courtesy of Chef Marcus Samuelsson

Ingredients

• 12 peeled and deveined Jumbo Shrimp
• 1/2 cup + 2 tablespoons Piri Piri
• 2 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 1 quartered Lime
• 12 Bibb lettuce leaves

Piri Piri Sauce

• 8 seeded, deveined and chopped Red bird's-eye chilies
• 1/2 cup Lime Juice
• 1 tablespoon chopped Cilantro
• 1 tablespoon chopped Parsley
• 2 cloves Garlic
• 1/2 cup Olive Oil

Piri Piri Sauce Instructions

Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth.  With the blender running, add the oil in a slow stream and blend until well combined.

Instructions

Toss the shrimp with ½ cup of the piri piri in a large bowl.  Refrigerate for 20 minutes.

Heat the olive oil in a large sauté pan over medium heat.  Add the shrimp and cook for 2 minutes on each side, or until opaque throughout.  Transfer to a plate and sprinkle with the salt.  Squeeze the lime quarters over the shrimp.

Spread ½ teaspoon of the remaining piri piri sauce on each lettuce leaf.  Place a shrimp on each leaf and fold over bottom and sides to form a wrap.  Serve immediately.