Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
By Bobby Flay
Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Roll grilled shrimp and an herbaceous green sauce in lettuce leaves for a crunchy, refreshing seafood bite.
Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Ingredients
1 pound large shrimp (about 36), peeled and deveined
3 tablespoons canola oil
Salt and freshly ground pepper
12 leaves green curly leaf lettuce
Serrano-Mint Sauce, recipe follows
Chili oil, for drizzling, optional
Fresh cilantro leaves
Serrano-Mint Sauce:
1 cup tightly packed mint leaves, plus more for garnish
2 serrano chiles, chopped
4 cloves garlic, chopped
One 1-inch piece fresh ginger, peeled and chopped
2 teaspoons sugar
1/4 cup white wine vinegar
2 tablespoons fish sauce
Salt
Directions
- Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
- Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
Serrano-Mint Sauce:
- Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.