MENU
 
 
 
 

  • Charred Shrimp Lettuce Wrap With Pink Grapefruit, Thai Basil, Caramel And Scented Soy

    0 votes
    Charred Shrimp Lettuce Wrap With Pink Grapefruit, Thai Basil, Caramel And Scented Soy
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x shrimp, peeled, de-veined extra virgin olive oil
    • 1 x salt and pepper
    • 1 Tbsp. thinly sliced jicama
    • 1 sm leaf Boston lettuce
    • 4 x 3 inch chives
    • 2 x fresh Thai basil leaves
    • 1 x section pink grapefruit, pith, removed Caramel and Soy Glaze
    • 3/4 c. soy sauce
    • 1/2 c. granulated sugar
    • 4 x 1 1/2 inch strips rind of orange
    • 1/2 tsp Asian chili paste Simple Rice Wine Vinaigrette
    • 2 Tbsp. light extra virgin olive oil
    • 2 Tbsp. canola oil
    • 1 tsp sunflower oil
    • 1 tsp mirin
    • 2 Tbsp. rice vinegar
    • 1 tsp lemon juice tsp salt and pepper

    Directions

    1. Toss shrimp with extra virgin olive oil, salt and pepper. Place on greased grill over medium-high heat for about 3 min or possibly till charred. Slice shrimp in half lengthwise. Toss shrimp and jicama with 1 tsp of the Simple Rice Wine Vinaigrette. Place in lettuce leaf with chives, coriander, basil and grapefruit.
    2. Place lettuce wrap on plate and drizzle with 1/2 tsp each Caramel and Soy Glaze and Simple Rice Wine Vinaigrette. Serve with remaining glaze and vinaigrette.
    3. Caramel and Soy Glaze:In small saucepan. combine soy sauce, sugar, orange rind and chili paste. Bring to boil; remove from heat and let stand till cold. Strain and set aside.
    4. Simple Rice Wine Vinaigrette:In small bowl, whisk together olive, canola and sunflower oils, mirin, vinegar, lemon juice, salt and pepper to taste. Set aside.

    Similar Recipes

    Leave a review or comment