Tiny chilies pack a punch in marinades and sauces

“Piri piri” is the Portuguese name for the tiny red five-alarm chilies (also known as birds-eye chilies) that grow wild throughout much of Africa. Throughout the continent, they are used to add serious punch to sauces.

In this dish, New York chef Marcus Samuelsson purees them for a simple marinade and dipping sauce for shrimp.

Shrimp Piri Piri

8 red birds eye chilies, seeds and ribs removed, chopped

1/2 cup fresh lemon juice

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh parsley

2 garlic cloves

1/2 cup plus 2 tablespoons olive oil, divided

12 raw jumbo shrimp, peeled and deveined

1/2 teaspoon salt

2 limes, quartered

12 large lettuce leaves (such as bibb or romaine)

To make the piri piri sauce, in a blender combine the chilies, lemon juice, cilantro, parsley and garlic. Puree until smooth. With the blender running, slowly pour in 1/2 cup olive oil and blend until well combined.

In a large bowl, toss the shrimp with half of the piri piri sauce. Refrigerate for 20 minutes.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium. Add the shrimp and cook for 2 minutes per each side, or until opaque throughout.

Transfer the shrimp to a plate and sprinkle with the salt. Squeeze the lime quarters over the shrimp.

Spread 1/2 teaspoon of the remaining piri piri sauce over each lettuce leaf. Place a shrimp on each leaf and roll up to form a wrap. Serve immediately.

Makes 4 starters.

Recipe from Marcus Samuelsson’s “The Soul of a New Cuisine.”