Shrimp Piri Piri

This shrimp piri piri, courtesy of Marcus Samuelsson, is a wonderful appetizer and can be found in Marcus's cookbook, "The Soul of New Cuisine."

  • Servings: 4
Shrimp Piri Piri

Source: The Martha Stewart Show, May Spring 2008


  • 12 jumbo shrimp, peeled and deveined
  • 1/2 cup plus 2 tablespoons Piri Piri
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1 lime, quartered
  • 12 Bibb lettuce leaves


  1. Toss shrimp and 1/2 cup piri piri in a large bowl until well combined. Let marinate 20 minutes in refrigerator.

  2. Heat olive oil in a large skillet over medium heat. Add shrimp and cook until opaque throughout, about 2 minutes per side. Transfer shrimp to a plate, sprinkle with salt, and squeeze lime over shrimp.

  3. Spread 1/2 teaspoon remaining piri piri sauce on each lettuce leaf. Top with a shrimp and fold over bottom and sides to form a wrap. Serve immediately.


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