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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from a Marcus Samuelsson preparation, a little more toned down on heat, added a little more garlic. Ingredients:
6 red bird's eye chilies, seeds and ribs removed 'original recipe called for 8 peppers |
have successfully subbed fresh jalapeno peppers (only 4) |
1/2 cup of fresh lemon juice |
1 tbsp of fresh parsley |
1 tbsp of fresh cilantro |
4 garlic cloves'original used 2 |
1/2 cup of olive oil |
12 jumbo shrimp, peeled and deveined (u 15's are best) |
coarse sea salt |
2 limes, quartered |
12 soft large lettuce leaves such as bibb or boston |
Directions:
1. Make sauce first.
2. In a blender, cmbine chilis, lemon juice, cilantro, parsley and garlic.
3. Puree until smooth, adding oil and blend til well combined.
4. Toss the shrimp with half the sauce and refrigerate for 20 minutes.
5. In a large skillet, heat an additional 2 tbsp of olive oil.
6. Flash fry the shrimp over medium heat and cook two minutes per side.
7. Transfer to plate and sprinkle with sea salt.
8. Squeeze lime quarters over the shrimp.
9. Spread remaining piri piri sauce over each lettuce leaf, place a shrimp in the leaf and roll up.
10. Serve immediately.
11. Have used the sauce and done this with a small strip steak sliced in strips and had a seared rare spicy garlic beef wrap in the soft lettuce. It is equally as good. Quite fine for a low carber, too.
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