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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