Join celebrity chef, Marcus Samuelsson for brunch

Celebrity chef, Marcus Samuelsson will be teaching Relayers across the country how to make Piri Piri Shrimp for brunch. 

MS - Headshot (Matt Dutile)

Piri Piri Shrimp with Watermelon & Papaya Salad

Prep Time: 35 minutes
Total Time: 1 hour
Yield: 4 to 6 servings

1 pound large shrimp, peeled and deveined, tails on
½ cup Piri Piri marinade, see below
2 cups diced watermelon
1 small papaya, peeled, seeded and diced
4 cups watercress or purslane
½ cup toasted egusi seeds or pepitas
1 cup Charred Tomato Vinaigrette, see below
Salt and freshly ground black pepper, to taste

Toss the shrimp with the marinade and allow to sit for at least 30 minutes. 

Prepare a grill or large pan over medium high heat. Remove the shrimp from the marinade, brushing off any excess. Grill the shrimp until cooked through, about 5 minutes total, rotating once during the grilling process to char nicely on both sides. 

Toss the watermelon, papaya and greens in a bowl and dress with the vinaigrette, season with salt and pepper. 

Transfer the fruit and greens to a platter, top with the shrimp and sprinkle with toasted egusi or pepitas seeds. Serve immediately.

Piri Piri Marinade

2 small shallots, peeled
1 inch piece ginger
4 cloves garlic
1 scotch bonnet chili
2 tablespoons lemon juice
2 Tablespoons canola oil
2 teaspoons paprika
1 teaspoon salt 

Combine the shallots, ginger, garlic and scotch bonnet in a food processor, pulse to a coarse puree. Alternatively pound into a coarse paste using a mortar and pestle. Stir in the lemon juice, oil, and paprika and season with salt. 

Charred Tomato Vinaigrette

2 large whole heirloom tomatoes
2 tablespoons sherry vinegar
½ teaspoon salt
¼ teaspoon freshly ground
black pepper
¼ cup olive oil 
½ small red onion

Build a charcoal grill to high heat or heat a gas grill or griddle pan on high. Once the grill is sufficiently heated, grill the tomatoes turning frequently until nicely charred and blistered all around, 10 to 15 minutes. Remove the charred tomatoes from the heat and when cool enough to handle, roughly chop, reserve any juices for the vinaigrette. 

Combine the chopped tomatoes and any tomato juice with the sherry vinegar, salt and pepper. Whisk in the olive oil. Add in the sliced red onion, taste and adjust seasoning as desired