Shrimp piri piri

November 29, 2006

Serves 4 as an appetizer

12	jumbo shrimp
1/2	cup plus 2 tablespoons piri piri (see recipe)
2	tablespoons olive oil
1/2	teaspoon salt
	Juice of 1 lime
12	leaves bibb lettuce

1. In a large bowl, toss the shrimp with 1/2 cup of the piri piri; refrigerate for 20 minutes.

2. In a large skillet over medium heat, heat the olive oil. Add the shrimp and cook for 2 minutes on each side, or until they are opaque. Transfer to a plate and sprinkle with salt and lime juice.

3. Spread 1/2 teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and fold up the edges and sides to form a wrap. Adapted from "The Soul of a New Cuisine"