Grilled Shrimp Lettuce Cups
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.
- 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
- 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.