Shrimp Piri Piri
Recipe created by Marcus Samuelsson of Merkato 55
Jumbo shrimp marinate in piri piri—a fiery Mozambican sauce of garlic, cilantro, and chili—before being wrapped in bibb lettuce leaves.
Servings: Makes 6 servings
  • 1/2 red bird's-eye chili or habanero chili (seeds and ribs removed) chopped
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. chopped cilantro
  • 1 Tbsp. chopped parsley
  • 2 cloves garlic peeled
  • 1/2 cup plus 2 Tbsp. olive oil
  • 12 jumbo shrimp (peeled and deveined)
  • 1/2 tsp. salt
  • 1 lime quartered
  • 12 leaves Bibb lettuce
  • Directions
    To make piri piri sauce: Combine chili, lemon juice, cilantro, parsley, and garlic in a blender, and puree until smooth. With blender running, add 1 to 2 cups oil in a slow stream until well combined.

    In a bowl, toss shrimp with 1 to 2 cup of the piri piri. Refrigerate 20 minutes.

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

    Spread 1 to 2 teaspoons of remaining piri piri onto each lettuce leaf. Place 1 shrimp in center of each leaf; arrange in bowls and serve, encouraging guests to treat lettuce-wrapped shrimp as finger food.


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