Grilled Shrimp Lettuce Wraps Recipe by Chef Hung Huynh
Ingredients
- 1 pound shrimp (16-20 size or bigger, peeled and deveined)
- 4 cloves garlic (minced)
- 1/4 cup olive oil (extra-virgin)
- 1 salt and black pepper
- 1 teaspoon sriracha
- 1 BBQ sauce (optional)
- 3 teaspoons scallions (thinly sliced)
- 1 cup cucumber (thinly sliced English cucumber)
- 1 cup tomato (finely diced heirloom tomato)
- 1 mint (1 bunch mint, hand ripped)
- 1/2 cilantro (bunch cilantro, rough chopped)
- 1/2 cup vinegar (white vinegar)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 lettuce (head red leaf or green leaf lettuce, cut into square shapes, about 3-4 inches wide)
For the salad
Instructions
- Step 1
To prepare the shrimp, combine it with the oil, garlic, and sriracha in a bowl. (and/or add some BBQ sauce) and salt & pepper to taste. Grill the shrimp for 2 minutes on each side, or until just cooked through, over a hot grill or grill pan. Sliced scallions are added after being cut into smaller pieces.
- Step 2
Toss the cucumber, tomato, and herbs with the vinegar, salt, and sugar in a bowl to make the salad
- Step 3
Each lettuce leaf should have a mound of shrimp on top, followed by a mound of salad, and then it should be rolled up. Serving
Grilled Shrimp Lettuce Wraps