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
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.