Marcus Samuelsson's Shrimp Piri Piri

Piri Piri is a chile grown in Africa and this namesake sauce is the most common way to use it. Follow this recipe for Shrimp Piri Piri by Chef Marcus Samuelsson for a delicious seafood dinner any night of the week.

Ingredients

• 12 jumbo shrimp peeled and deveined
• ¾ cup of Piri Pira (½ cup for shrimp marinade, remainder for toppings)
• 3 tablespoon olive oil
• ½ tsp salt
• 1 lime quartered
• 12 bibb lettuce leaves

For the Piri Piri:

• 8 red bird's-eye chilies, seeds and ribs removed, chopped
• ½ cup fresh lemon juice
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped parsley
• 2 garlic cloves
• ½ cup olive oil

Directions

1. Combine the chilies, lemon juice, cilantro, parsley, and garlic in a quart container using an All-Clad Immersion Blender and puree until smooth. With the immersion 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.
2. When ready to cook, toss the shrimp with ½ cup of the Piri Piri in a large mixing bowl. Refrigerate for 20 minutes.
3. Heat the olive oil in an All-Clad Fry Pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout.
4. Transfer the shrimp to a plate and sprinkle with the salt.
5. Squeeze the lime quarters over the shrimp.
6. Spread ½ a teaspoon of the remaining Piri Piri sauce on each lettuce leaf. Place a shrimp on each leaf and fold over the bottom and sides to form a wrap. Serve immediately.

Pro Tip:

pro tip

RECIPE BY

Marcus Samuelsson

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