Name: Shrimp Piri Piri
Cook time: 8 min
Total time: 8 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 red bird eye chilies, seeds and ribs removed, chopped; ½ cup fresh lemon juice; 1 Tbsp chopped cilantro; 1 Tbsp chopped parsley; 2 garlic cloves; ½ cup olive oil; 12 jumbo shrimp, peeled and deveined; 1 cup Piri Piri, divided; 2 Tbsp olive oil; ½ tsp salt; 2 limes, quartered; 12 Bibb lettuce leaves

Cook Time

8 min

Yields

4 servings

This spicy shrimp is a great party starter.

ingredients

For the Piri Piri Sauce

red bird eye chilies, seeds and ribs removed, chopped

cup fresh lemon juice

Tbsp chopped cilantro

Tbsp chopped parsley

garlic cloves

cup olive oil

For the Shrimp

jumbo shrimp, peeled and deveined

cup Piri Piri, divided

Tbsp olive oil

tsp salt

limes, quartered

Bibb lettuce leaves

Ingredient Substitution Guide

directions

Step 1

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, steady stream and blend until well combined.
Store in an airtight container in the refrigerator for up to 2 weeks.

Step 2

Note: Makes 1 cup.

Step 3

Toss the shrimp with 1/2 cup of the piri piri in a large bowl. Refrigerate for 20 minutes.

Step 4

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.

Step 5

Spread 1/2 teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and roll up to form a wrap. Serve immediately.

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Shrimp Piri Piri

ingredients

For the Piri Piri Sauce

For the Shrimp

directions

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