Grilled Shrimp in Lettuce Cups

Ready in 1h

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3/4 cup fresh lemon juice
1 stalk lemongrass, finely chopped
2 tbsp fish sauce
2 tbsp finely chopped ginger
6 basil leaves, torn
1 small red chili; chopped, seeds out
32 large shrimps; shell on, deveined
2 small heads Boston lettuce
2 green onions; finely chopped
sliced fresh chilis
Thai basil leaves; torn

Original recipe makes 4 Servings




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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Calories Per Serving: 27 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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