Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
- prep time15 min
- total time 25 min
- serves 4
An easy grilling dish that's got summer written all over it.
1 lb(s) large shrimp (about 36), peeled and deveined
3 Tbsp 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 leavesSerrano-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 tsp sugar
¼ cup white wine vinegar
2 Tbsp fish sauce
1. 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.
2. 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. Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.