Ginger Lemongrass Grilled Shrimp Lettuce Wraps

Makes

12 Wraps

GINGER LEMONGRASS MARINADE

THE INSPIRATION

  • 1 oz. Chopped Fresh Ginger
  • 1 oz. Chopped Fresh Lemongrass
  • 1 ¾ oz. Sweet Soy Sauce (Ketchup Manis)
  • ¼ oz. Chopped Garlic
  • 1 ½ oz. Freshly Squeezed Lime Juice
  • 1/8 oz. Toasted Sesame Oil
  • ½ oz. Soy Sauce
  • 1/8 oz. Siracha
  • 8 oz. Dannon® Oikos® Greek Yogurt – Vanilla

THE TECHNIQUE

Combine all listed ingredients in a food processor and pulse until smooth. Blend for 1 minute until a smooth paste is achieved. Add the yogurt and continue to blend only till well combined. (About 1 additional minute.) Remove and store chilled for service.

GINGER LEMONGRASS GRILLED SHRIMP LETTUCE WRAPS

THE INSPIRATION

  • 24 oz. 26/30 P&D Tail-Off Shrimp
  • 3 oz. Julienne Carrots
  • 3 oz. Julienne Red Onion
  • 3 oz. Sliced Red Radish
  • ¼ cup Rice Vinegar
  • 2 tbsp. Honey
  • Salt and Pepper
  • 12 Cilantro Sprigs
  • 12 Mint Leaves, Chiffonade
  • 6 Basil Leaves, Chiffonade
  • 4 oz. Dry-Roasted Chopped Peanuts
  • 12 Bibb Lettuce cups

THE TECHNIQUE

Combine ½ of the marinade with the shrimp and mix together to coat well. Allow to marinate 1 hour. Combine red onion, salt, pepper, rice vinegar and honey in a stainless steel bowl. Allow to pickle for 1 hour. Add carrots and radish at service and combine well. Grill shrimp on a char broiler for 1 ½ minutes per side. Remove and reserve warm for service. Place 4 shrimp in each lettuce cup. Top with pickled onion mixture, ½ oz. and drizzle with ½ oz. of ginger lemongrass marinade/ sauce. Top with basil, mint, and cilantro and garnish with toasted peanuts.

in Entree / Recipes