8red bird's-eye chiliesseeds and ribs removed, chopped
½cupfresh lemon juice
1Tbspchopped cilantro
1Tbspchopped parsley
2garlic cloves
½cupolive oil
Other ingredients:
12jumbo shrimppeeled and deveined
½cupplus 2 Tbsp piri piridivided
2Tbspolive oil
½tspsat
1limequartered
12Bibb lettuce leaves
Instructions
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