I read this in Oprah and made it for Erin's birthday party in Novemeber. It was pretty popular. I skipped the chili cause I didn't have one, but I bet it was only better with it.
Jumbo shrimp marinate in piri piri—a fiery Mozambican sauce of garlic, cilantro, and chili—before being wrapped in bibb lettuce leaves.
Ingredients:
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.
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