I want to eat this all the time. Maybe that's why it's considered Mozambique's national dish.
It was so easy to put together. I cut the Piri Piri recipe in half but honestly I wouldn't mind having extra to marinate chicken or other white fish.
This is also from The Soul of a New Cuisine by Marcus Samuelsson. I marked quite a few recipes in the book so expect more African dishes!
This is supposed to be an appetizer but I had it for dinner with rice.
Blend the following in a blender:
8 red birds eye chilies, seeds and stems removed (my local store didn't have them so I subbed 2 serranos)
1/2 cup fresh lemon juice
1 tbs cilantro
1 tbs chopped parsley
2 garlic cloves
1/2 cup olive oil
Shrimp Piri Piri
12 jumbo shrimp peeled and deveined
1/2 cup plus 2 tbs Piri Piri, divided
2 tbs olive oil
1/2 tsp salt
12 Bibb lettuce leaves(I used romaine)
Toss shrimp with 1/2 cup of piri piri and refrigerate for 1/2 hour
Heat olive oil in sautee pan over medium heat and cook shrimp until done about 2 minutes each side.. Transfer to a plate and sprinkle with salt. Squeeze lime quarters over shrimp. Spread the remaining piri piri on each lettuce leaf, place a shrimp on the leaf, fold over bottom and sides to form a wrap and eat.