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Charred Shrimp Lettuce Wrap With Pink Grapefruit, Thai Basil, Caramel And Scented Soy Recipe
Add a photoServings: 1
Ingredients
- 2 x shrimp, peeled, de-veined
- Â Â extra virgin olive oil
- 1 x salt and pepper
- 1 Tbsp. thinly sliced jicama
- 1 sm leaf Boston lettuce
- 4 x 3 inch chives
- 2 x fresh Thai basil leaves
- 1 x section pink grapefruit, pith, removed
- Â Â Caramel and Soy Glaze
- 3/4 c. soy sauce
- 1/2 c. granulated sugar
- 4 x 1 1/2 inch strips rind of orange
- 1/2 tsp Asian chili paste
- Â Â Simple Rice Wine Vinaigrette
- 2 Tbsp. light extra virgin olive oil
- 2 Tbsp. canola oil
- 1 tsp sunflower oil
- 1 tsp mirin
- 2 Tbsp. rice vinegar
- 1 tsp lemon juice
- Â Â tsp salt and pepper
Directions
- Toss shrimp with extra virgin olive oil, salt and pepper. Place on greased grill over medium-high heat for about 3 min or possibly till charred. Slice shrimp in half lengthwise. Toss shrimp and jicama with 1 tsp of the Simple Rice Wine Vinaigrette. Place in lettuce leaf with chives, coriander, basil and grapefruit.
- Place lettuce wrap on plate and drizzle with 1/2 tsp each Caramel and Soy Glaze and Simple Rice Wine Vinaigrette. Serve with remaining glaze and vinaigrette.
- Caramel and Soy Glaze:In small saucepan. combine soy sauce, sugar, orange rind and chili paste. Bring to boil; remove from heat and let stand till cold. Strain and set aside.
- Simple Rice Wine Vinaigrette:In small bowl, whisk together olive, canola and sunflower oils, mirin, vinegar, lemon juice, salt and pepper to taste. Set aside.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 446g | |
| Calories 1088 | |
| Calories from Fat 536 | 49% |
| Total Fat 60.65g | 76% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.11g | |
| Cholesterol 19mg | 6% |
| Sodium 13174mg | 549% |
| Potassium 575mg | 16% |
| Total Carbs 125.32g | 33% |
| Dietary Fiber 2.5g | 8% |
| Sugars 110.78g | 74% |
| Protein 15.43g | 25% |
