Shrimp Mango Lettuce Cups Food

GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

LEMONGRASS SHRIMP LETTUCE CUPS

Steps:

• For the dipping sauce: Combine all of the ingredients in a small bowl. Stir together and set aside.
• For the lettuce cups: Heat the sesame oil in a large nonstick skillet over medium heat. Cook the garlic, lemongrass and shallot, stirring, until fragrant, about a minute or so. Add the shrimp and cook, stirring often, until pale pink in color, 3 to 4 minutes. Remove from the heat, stir in the chile paste, soy sauce and chopped cilantro.
• Carefully break off the lettuce leaves from the core and place them on a large platter. Spoon shrimp into each lettuce cup, top with the carrots, bell peppers, cabbage and some cilantro leaves. Serve with the dipping sauce.

JUMBO SHRIMP WITH MANGO PAPAYA RELISH IN BUTTER LETTUCE CUPS

Steps:

• In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
• In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside.
• Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups". With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature.

CALIFORNIA LETTUCE CUPS

Steps:

• In a small bowl whisk together the lime juice, olive oil, 1/2 teaspoon of the salt, and the black pepper. Set aside.
• Cut the grapefruits into segments: For each grapefruit, slice off the top and the bottom; set the grapefruit on one of the flat sides and cut off the peel and pith, following the curve of the flesh. Working over a medium bowl, use a paring knife to carefully cut down the sides the segments, releasing them from the membranes and into the bowl. Discard the membranes.
• Halve and pit the avocadoes, then scoop out the flesh using a large spoon. Dice into bite-size pieces and add the avocado to the bowl with the grapefruit segments. Add the almonds, chile, cilantro, the remaining 1/4 teaspoon salt and the dressing, and toss gently. Spoon the mixture into the lettuce leaves and serve.