Recipe courtesy of Bobby Flay

Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

Name: Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 1 pound large shrimp (about 36), peeled and deveined; 3 tablespoons canola oil; Salt and freshly ground pepper; 12 leaves green curly leaf lettuce; Serrano-Mint Sauce, recipe follows; Chili oil, for drizzling, optional; Fresh cilantro leaves; 1 cup tightly packed mint leaves, plus more for garnish; 2 serrano chiles, chopped; 4 cloves garlic, chopped; One 1-inch piece fresh ginger, peeled and chopped; 2 teaspoons sugar; 1/4 cup white wine vinegar; 2 tablespoons fish sauce; Salt

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Level: Easy
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 4 servings

Nutrition Info

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Ingredients

1 pound large shrimp (about 36), peeled and deveined

3 tablespoons canola oil

Salt and freshly ground pepper

12 leaves green curly leaf lettuce

Serrano-Mint Sauce, recipe follows

Chili oil, for drizzling, optional

Fresh cilantro leaves

Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

One 1-inch piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Salt

Directions

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Watch how to make this recipe.

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.