Photo: Barbecued Shrimp in Lettuce Wraps Recipe
Ingredients
- 16 jumbo shrimp, peeled and deveined
- Light oil, such as vegetable oil, for drizzling
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/3 cup orange marmalade, eyeball it
- 1/2 cup hoisin barbecue sauce, available on the Asian foods aisle
- Bibb lettuce, for wrapping
- 1/4 cucumber, julienne slice
Directions
Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.
Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
To eat, wrap shrimp in lettuce with cucumber.
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By misskittynaz
on June 17, 2011
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Amazingly fast, easy and soooo yummy!!!!
By SunDevilBri
Houston by way ...
on February 05, 2009
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Rachael is a genius. I can't believe how fast this meal was- aside from peeling and deveining the shrimp (which some people might not have to do anyway, it really did take 5 minutes. On this episode Rachel served it with noodles (pork and veggie maybe?, so if you serve it on it's own as a meal, double the recipe. In other words, this recipe will serve two people as a full meal. The only other suggestion I have is to decrease the amount of red pepper flakes if you're sensitive to heat- I like a little kick, but this was bordering on too hot for me. GREAT recipe, and I'm not even a huge Asian Food fan!
By chandelmcdonald...
Baton Rouge, LA
on January 28, 2009
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My husband and I cooked this and really liked it for a light dinner. Some suggestions: To the marinade, I added a pinch of orange zest as well as splash of fresh squeezed orange juice. I also added one minced garlic clove as well as a tablespoon of red wine. I didn't feel like grilling, so I did mine in a pan and added one chopped green onion. It was the perfect flavor. We used Butter Lettuce, which I thought was perfect, but I would recommend dicing the shrimp after cooking because it is easier to eat. I saw someone's recommendation to keep some sauce on the side, which I thought was wise. Overall, great dish for shrimp and light.
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