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.
Love the show ! Great watch on a Saturday afternoon.
I love to make these on a warm summer night. So easy and delicious! Thanks, Sara!
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
so glad to hear it!
Sounds great I must try it soon Thanks
And remember after grilling the shrimp, cut off the tail. I remembered from watching the show . 🙂