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1. Combine lemon juice, lemongrass, fish sauce, ginger, basil and chili in a medium bowl.
2. Preheat bbq to med-high. Grill shrimp less than 1 minute per side, or until just firm. Immediately add to marinade and toss well. When cool enough to handle, remove and discard shells. Cover and refrigerate shrimp and marinade 4-24 hours.
3. Separate lettuce into individual leaves and select the 16 most cup-like. Evenly distribute pepper to cups and place 2 shrimp in each.
4. Strain marinade, discarding solids. Drizzle some liquid over lettuce cups. Serve cups on a platter, with green onions, chilies and basil in dish alongside DIY garnish.
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