Grilled Shrimp in Lettuce Wraps


For the shrimp:
1 lb. shrimp, 16-20 size or bigger, peeled and deveined
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
salt and black pepper
1 tablespoon sriracha
BBQ sauce, optional
3 tablespoons thinly sliced scallions

For the salad:
1 cup thinly sliced English cucumber
1 cup finely diced heirloom tomato
1 bunch mint, hand ripped
1/2 bunch cilantro, rough chopped
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 head red leaf or green leaf lettuce, cut into square shapes, about 3-4 inches wide

Prepare the shrimp:
Place the shrimp in a bowl, add the garlic, oil, and sriracha. (and/or add some  BBQ sauce) and season with salt and pepper. Preheat the grill or grill pan and grill the shrimp about 2 minutes a side or until just cooked through. Cut into smaller pieces and toss with sliced scallions.

Prepare the salad:
In a bowl toss the cucumber, tomato, and the herbs, with the vinegar, salt and sugar.

To serve:
Place a mound of the shrimp on top of each lettuce leaf, top it with a mound of salad and roll it up in the leaf.

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6 Responses to Grilled Shrimp in Lettuce Wraps

  1. Lana Acebo says:

    Love the show ! Great watch on a Saturday afternoon.

  2. Lyle Huchton says:

    I love to make these on a warm summer night. So easy and delicious! Thanks, Sara!

  3. Barb tudor says:

    This recipe has all flavors and textures. Sweet shrimp ,spicy sriracha , cool mint and herbal flavor of cilantro, and crunchy vinegary salad. It’s tasty and healthy and even my German meat and potato’s husband will like it

  4. Mary Forbin says:

    Sounds great I must try it soon Thanks

  5. Debbie raukat says:

    And remember after grilling the shrimp, cut off the tail. I remembered from watching the show . 🙂

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