-
1
Prepare the piri piri at least a week ahead: Combine all of the ingredients except the garlic in a saucepan over high heat.
-
2
Cook, stirring, for 4 minutes.
-
3
Stir in the garlic, remove from the heat, and allow to cool to room temperature.
-
4
When the mixture is cool, pour it into the bowl of a food processor and pulse 16 times.
-
5
Pour the sauce through a funnel into a clean wine or other bottle and cover with a piece of plastic wrap.
-
6
Allow to sit for 7 days before using.
-
7
Keeps up to 2 months at room temperature.
-
8
Prepare the jicama orange salad, and set aside: Combine all of the ingredients in a bowl and toss until thoroughly blended.
-
9
This can be made a day ahead and stored in the refrigerator in an airtight container.
-
10
Toss the shrimp with the piri piri and creole seasoning.
-
11
Heat a large skillet over high heat until hot.
-
12
Add the shrimp and piri piri and sear for 2 minutes.
-
13
Turn the shrimp and sear for 2 minutes.
-
14
Remove from heat.
-
15
To serve, mound 3/4 cup of the jicama orange salad on a plate and top with 8 shrimp.
-
16
Garnish with chopped parsley.
