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. Mark Roper
SHARE

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.

Grilled Shrimp Lettuce Cups 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.
Yield: serves 4-6

Ingredients

  • 1 12 lb. raw medium shrimp, peeled and deveined, tails removed
  • 14 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

Instructions

  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.
  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.

MORE TO READ