Grilled Shrimp Lettuce Cups
This pretty dish is very flexible. Chicken can be substituted for the shrimp and a variety of fruit can be used instead of the mango and papaya. Try pineapple, peaches or even blueberries.
Makes 4 Servings
1 pound shrimp, shelled and deveined
2 teaspoons soy sauce
1 teaspoon freshly grated orange zest
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sesame oil
Bamboo skewers, soaked in water for 30 minutes
1 cup julienned carrots
1 cup julienned cucumbers
1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into “cups”
Sriracha hot sauce (or any hot chili sauce)
Tropical Fruit Salsa (recipe below)
Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa (see below), carrots, cucumber, lettuce cups and hot sauce.
Tropical Fruit Salsa
1 cup diced mango
1 cup diced papaya
1/2 cup diced kiwi
Pinch of chili powder
1/4 teaspoon kosher or sea salt, or to taste
Freshly ground black pepper
Combine ingredients and set aside until ready to use.