Ingredients
Shrimp Piri Piri
- 12 jumbo shrimp, peeled and deveined
- 1/2 cup plus 2 tablespoons piri piri, divided
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon lime, quartered
- 12 teaspoon bibb lettuce leaves
Piri Piri
- 12 jumbo shrimp, peeled and deveined
- 1/2 cup plus 2 tablespoons piri piri, divided
- 2 tablespoon olive oil
- 1/2 teaspoon salt
- 1 teaspoon lime, quartered
- 12 teaspoon bibb lettuce leaves
- 8 red bird's-eye chilies, seeds and ribs removed, chopped
- 1/2 cup fresh lemon juice
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 2 clove garlic cloves
- 1/2 cup olive oil
Preparation
Baking Directions:
To make the Shrimp Piri Piri1. Toss shrimp with 1/2 cup of Piri Piri in large bowl.
Refrigerate for 20 minutes.
2.Heat olive oil in large saute pan over medium heat.
Add the shrimp and cook for two minutes on each side or until opaque throughout.
3.Transfer to plate and sprinkle with the salt.
Squeeze the lime quarters over the shrimp.
4.Spread 1/2 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.
To make the Piri Piri1. Combine the chilies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth.
2.With the blender running, add the oil in a slow, steady stream and blend until well combined.
