Charred Shrimp Lettuce Wrap with Pink Grapefruit, Thai Basil, Caramel and Scented Soy

Recipe summary

Courtesy Chef Mark McEwan of North 44, Toronto.

Preparation time:
Cooking time:
Yield: 0

Ingredients

Charred Shrimp Lettuce Wrap with Pink Grapefruit, Thai Basil, Caramel and Scented Soy

• 2 shrimp, peeled, de-veined
• olive oil
• salt and pepper
• 1 tablespoon thinly sliced jicama
• 1 small leaf Boston lettuce
• 4 3 inch chives
• 2 fresh Thai basil leaves
• 1 section section pink grapefruit, pith, removed

Caramel and Soy Glaze

• 3/4 cup soy sauce
• 1/2 cup granulated sugar
• 4 1 1/2 inch strips rind of orange
• 1/2 teaspoon Asian chili paste

Simple Rice Wine Vinaigrette

• 2 tablespoons light olive oil
• 2 tablespoons canola oil
• 1 teaspoon sunflower oil
• 1 teaspoon mirin
• 2 tablespoons rice vinegar
• 1 teaspoon lemon juice
• teaspoon salt and pepper