Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. Serrano-Mint Sauce:
4. 1 cup tightly packed mint leaves, plus more for garnish
5. 2 serrano chiles, chopped
6. 4 cloves garlic, chopped
7. 1 (1-inch) piece fresh ginger, peeled and chopped
8. 2 teaspoons sugar
9. 1/4 cup white wine vinegar
10. 2 tablespoons fish sauce
11. Salt
12. Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
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