Grilled Shrimp Lettuce Cups

Name: Grilled Shrimp Lettuce Cups
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 lb. raw medium shrimp, peeled and deveined, tails removed; 1 ⁄ 4 cup olive oil; 2 small fresh red Thai chiles, stemmed and finely chopped; 1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces; 1 (4"-piece) ginger, peeled and grated; Kosher salt and freshly ground black pepper, to taste; 7 (10") bamboo skewers, soaked in water for 30 minutes; 4 small radishes, julienned; 1 medium carrot, julienned; 1 cup cilantro leaves; 1 cup Thai basil leaves; 1 head iceberg lettuce, crisp inner leaves only, for serving; Sweet chile sauce, for serving

Serves
serves 4-6

MARK ROPER

Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce. This recipe first appeared in our June/July 2013 issue with Curtis Stone's article The Heat Down Under.

Ingredients

1 ¹⁄₂ lb. raw medium shrimp, peeled and deveined, tails removed
¹⁄₄ cup olive oil
2 small fresh red Thai chiles, stemmed and finely chopped
1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces
1 (4"-piece) ginger, peeled and grated
Kosher salt and freshly ground black pepper, to taste
7 (10") bamboo skewers, soaked in water for 30 minutes
4 small radishes, julienned
1 medium carrot, julienned
1 cup cilantro leaves
1 cup Thai basil leaves
1 head iceberg lettuce, crisp inner leaves only, for serving
Sweet chile sauce, for serving

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Instructions

Step 1

Combine shrimp, oil, chiles, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight.

Step 2

Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Heat a plancha or flat cast-iron griddle over coals until very hot. Remove shrimp from marinade and thread onto skewers; grill on plancha, flipping once, until slightly charred and cooked through, about 3 minutes. Remove shrimp from skewers and serve with radishes, carrots, cilantro, and Thai basil leaves in lettuce leaves; drizzle with sweet chile sauce.

Combine shrimp, oil, chiles, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see Grilling 101). Heat a plancha or flat cast-iron griddle over coals until very hot. Remove shrimp from marinade and thread onto skewers; grill on plancha, flipping once, until slightly charred and cooked through, about 3 minutes. Remove shrimp from skewers and serve with radishes, carrots, cilantro, and Thai basil leaves in lettuce leaves; drizzle with sweet chile sauce.