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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (96g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 697.7mg||24 %|
|Potassium 167.9mg||4 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 7.2g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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