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

Food Network Canada

Courtesy Chef Mark McEwan of North 44, Toronto.

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Ingredients

Charred Shrimp Lettuce Wrap wi

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

Caramel and Soy Glaze

¾
cup soy sauce
½
cup granulated sugar
4 1 ½
inch strips rind of orange
½
tsp Asian chili paste

Simple Rice Wine Vinaigrette

2
Tbsp light olive oil
2
Tbsp canola oil
1
tsp sunflower oil
1
tsp mirin
2
Tbsp rice vinegar
1
tsp lemon juice
tsp salt and pepper
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Directions

Step 1

Toss shrimp with olive oil, salt and pepper. Place on greased grill over medium-high heat for about 3 minutes or until 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.

Step 2

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.

Step 3

In small saucepan. combine soy sauce, sugar, orange rind and chili paste. Bring to boil; remove from heat and let stand until cool. Strain and set aside.

Step 4

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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