Grilled Shrimp On Butter Lettuce Recipes

GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

GRILLED SHRIMP ON BUTTER LETTUCE

Steps:

• I like to buy the deveined and peeled shrimp (I'm lazy, I guess), but if you have the time and patience, the unpeeled shrimp is less expensive. To start, I combine in a bowl 1/8 of a cup of Justy's Jelly with about 1/8th cup of water and a tablespoon of olive oil. Mix this up well. Add the shrimp to the mixture, stirring it up to make sure everything is well coated. Cover it with plastic and refrigerate it for at least 30 minutes, longer if you can. Once you can't wait any longer, heat up your grill! Take a moment and pull off leaves from the Living Lettuce head. Rinse them off and create a "bowl" of lettuce on the plates. Now, make the second half of your mixture. Mix another 1/8 cup of Jelly with the juice of 1/2 a lemon and 1/8 cup water. Mix this well, then add your tomatoes and avocados. Toss this lightly. Now skewer your shrimp on bamboo skewers, placing them on a medium temperature grill for 2 to 3 minutes per side. I like to skewer pineapple chunks as well, giving the dish a little bit of a tropical flare to go along with the Pineapple Jalapeño jelly. I put them on the grill first, then take them off last. As the shrimp is finishing, spoon the tomato and avocado mixture into center of lettuce bowl. Pull the shrimp off the grill and slide the shrimp off the skewers and on top of the tomato/avacado mixture. Squeeze a little lemon juice, and maybe a little of the dressing left over from the tomato/avocado mixture on top. Finally, add a skewer of pineapple alongside and you're finished! This is my favorite summer meal. Light and tasty, it is satisfying on a hot evening. I hope you try it, and let me know what you think! See more on http://www.WellKrafted.com

GRILLED SHRIMP IN LETTUCE LEAVES WITH SERRANO-MINT SAUCE

Steps:

• 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.
• Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.

WARM SHRIMP SALAD

Steps:

• In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
• In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.