A visit from Baby Chloe – and Asian Shrimp Lettuce Wraps
My sweet little niece (almost 11 months old) stayed with us this weekend so her hardworking parents could get a well deserved and much needed break. My sister and her husband took their boat out on Saturday and came back with a nice bucket of fresh shrimp. In exchange for my “babysitting services” I was able to score some shrimp from them – lucky me!
I saw an episode of Bobby Flay’s new show Grill It and it was featuring shrimp. He made a yummy looking asian marinade that I really wanted to try. I decided to use it and make some healthy lettuce wraps for dinner. They turned out really good! I will definately use this marinade and dressing again for other asian inspired meals.
Asian Shrimp Lettuce Wraps
1/4 cup soy sauce
2 limes, juiced
2 teaspoons honey
2-inch piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/4 cup canola oil
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves
shrimp, peeled and deveined
iceberg lettuce leaves, rinsed
chopped roasted peanuts
Marinate shrimp for about 20 minutes. Cook shrimp until pink using indoor grill pan or skillet. Assemble wraps with shrimp, carrots, cucumbers, peanuts and dressing.
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