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Fifteenth century feasts. Make them at home.

Image 4 of 4
Pan Seared Fiery Shrimp. By Marcus Samuelsson
28/11/2011
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Ingredients:
 
Makes 4 servings as an appetizer
-          12 jumbo shrimp, peeled and deveined
-          ½ cup plus 2 tablespoons Piri Piri, divided
-          2 tablespoons olive oil
-          ½ teaspoon salt
-          1 lime, quartered
-          12 Bibb lettuce leaves
 
Instructions:
Toss the shrimp with ½ cup of the piri piri in a large bowl. Refrigerate for 20 minutes.
 
Heat the olive oil in a large sauté pan over medium heat. Add the shrimp and cook for 2 minutes on each side, or until opaque throughout. Transfer to a plate and sprinkle with the salt. Squeeze the lime quarters over the shrimp.
 
Spread ½ teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and fold over bottom and sides to form a wrap. Serve immediately.
 
Ingredients for Piri Piri:
Makes 1 cup.
-          8 red bird’s-eye chillies, 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
 
Instructions:
Combine the chillies, lemon juice, cilantro, parsley, and garlic in a blender and puree until smooth. With the blender running add the oil in a slow, steady stream and blend until well combined.
 
Store in an airtight container and refrigerate for up to 2 weeks.
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