Courtesy Chef Mark McEwan of North 44, Toronto.
Charred Shrimp Lettuce Wrap wi
Caramel and Soy Glaze
Simple Rice Wine Vinaigrette
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.
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.
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.
In small bowl, whisk together olive, canola and sunflower oils, mirin, vinegar, lemon juice, salt and pepper to taste. Set aside.