Author: Marvellina
Print Recipe


PIRI PIRI(1 cup):

  • 8 red bird's-eye chilies seeds and ribs removed, chopped
  • 1/2 cup fresh lemon juice
  • 1 Tbsp chopped cilantro
  • 1 Tbsp chopped parsley
  • 2 garlic cloves
  • 1/2 cup olive oil

Other ingredients:

  • 12 jumbo shrimp peeled and deveined
  • 1/2 cup plus 2 Tbsp piri piri divided
  • 2 Tbsp olive oil
  • 1/2 tsp sat
  • 1 lime quartered
  • 12 Bibb lettuce leaves


Preparing the piri piri:

  • Combine the chilies, lemon juicem 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

Cooking the shrimp:

  • Toss the shrimp with 1/2 cup of the piri piri in a large bowl. Refrigerate for 20 minutes
  • Heat the olive oil in a large saute pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Transfer to a pate and sprinkle with the salt. Squeeze the lime quarters over the shrimp
  • Spread 1/2 tsp 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. Serve immediately