Put Another Shrimp On The Barbie!
God bless the George Foreman Grill. I know, this is probably something that I should have tossed out with my Extra Long Twin bed sheets and mini fridge post college but it’s too easy to use – I highly doubt that I’ll ever give it up. Last night I used the grill to make Bobby Flay’s Grilled Shrimp in Lettuce Leaves With Serrano Mint Sauce (that’s a mouth full…literally). Don’t be scared off by how long the recipe seems – it takes no more than 15 minutes for prep time plus an additional 2-3 to grill the shrimp. I doubled the serranno pepper for extra kick.
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
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.
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.
Serrano-Mint Sauce
- 1 cup tightly packed mint leaves, plus more for garnish
- 2 serrano chiles, chopped
- 4 cloves garlic, chopped
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 2 teaspoons sugar
- 1/4 cup white wine vinegar
- 2 tablespoons fish sauce
- Salt
Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.
