SHRIMP AND AVOCADO LETTUCE WRAPS
Provided by Giada De Laurentiis
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- In a medium bowl, mix together 1/4 cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, 1/2 teaspoon of the salt, and the pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into 1/2-inch pieces.
- In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
- In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.
Nutrition Facts : ServingSize 4
GRILLED CHIMICHURRI SHRIMP WRAPS
Packed with parsley, garlic and vinegar, chimichurri is easy to make at home. Having a store-bought version of the Argentinian and Uruguayan condiment on hand makes these mash-up wraps even more convenient. Here, Ree tosses grilled shrimp in the herby sauce, then folds them into Indian naan filled with avocado, pickled red onion and arugula. For a final crowd-pleasing touch, she tucks crispy french fries directly into the wraps.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 2 wraps
Number Of Ingredients 11
Steps:
- Cook the fries according to the package instructions.
- Meanwhile, preheat a grill pan over a medium-high heat. Add the shrimp to a bowl along with the olive oil and toss. Sprinkle the shrimp with the steak seasoning. Grill the shrimp until plump and opaque, 2 to 3 minutes per side. Remove the shrimp from the grill, then add them to a bowl. Toss with the half of the chimichurri sauce. Set aside.
- Place the naan breads on the grill to warm and slightly char, about a minute per side.
- To build, divide and spread the aioli on the grilled naan. Divide the arugula, avocado, tomatoes and pickled onions between the two. Top with the shrimp, fries and remaining chimichurri.
- Lay two pieces of foil, slightly longer than the longest side of the naans, out on the counter. Place the naans so that two-thirds is on the foil and one-third is on the counter. Roll the naans from left to right and wrap the foil around the bottoms to keep the wraps neatly rolled.
- Serve immediately.
AVOCADO, BACON AND SHRIMP WRAPS
I found this recipe last year in the Chicago Tribune and have made it several times since then. It's best to use a good, smoky bacon and I prefer the lavash bread to the flour tortillas, but that's just a personal taste. Also, I usually buy the cooked shrimp when it's on sale at my store, which makes this even easier. I make one of these up in the evening, wrap in plastic wrap and throw it in my lunch bag in the morning to take to work.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
- If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.
Nutrition Facts : Calories 429.3, Fat 27.7, SaturatedFat 5.4, Cholesterol 242.3, Sodium 740.6, Carbohydrate 15, Fiber 7.6, Sugar 3.3, Protein 32.4
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