To make the piri piri sauce, combine the chilies, lemon juice, cilantro, parsley, and garlic in a food processor and puree until smooth. With the blade running, add the olive oil in a slow, steady stream and blend until well-combined.
Toss the shrimp with 1/2 cup of the piri piri sauce and refrigerate for 20 minutes or so.
Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook for 2 minutes on each side or until the shrimp is opaque throughout.
Sprinkle the shrimp with salt to taste and toss in the pan.
Serve with lettuce leave, lime quarters, and the remaining piri piri sauce.
Each shrimp should be wrapped in a leaf with piri piri or a squirt of lime juice.