Shrimp Piri Piri

4 appetizer servings

	12	jumbo shrimp, peeled and deveined
	1	cup Piri Piri, divided
	2	Tbsp. olive oil
	1/2	tsp. salt
	2	limes, quartered
	12	Bibb lettuce leaves

1. Toss the shrimp with 1/2 cup of the piri piri in a large bowl. Refrigerate for 20 minutes.
2. 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.
3. Spread 1/2 teaspoon of the remaining piri piri sauce on each lettuce leaf. Place a shrimp on each leaf and roll up to form a wrap. Serve immediately.