Recipe printed from Jenn's Food Journey, adapted from Bobby Flay
- serves 2-3 -
36 medium or large shrimp, peeled and deveined if necessary
1 Tablespoon olive oil
salt and pepper
1 cup fresh mint leaves
2 Serrano chiles, chopped
1 garlic cloves, quartered
1/4 teaspoon ground ginger
2 teaspoons granulated sugar
1/4 cup white wine vinegar
1 Tablespoons fish sauce
1 head green leaf lettuce, leaves separated
1/2 cucumber, thinly sliced
12 fresh mint leaves (optional)
1 jalapeno, thinly sliced (optional)
2 cups cooked rice (preferably a little sticky - I used Basmati)
Place the clean shrimp in a shallow dish. Drizzle with olive oil and season with salt and pepper. Toss to coat.
In a blender, add the mint, Serrano, garlic, ginger, sugar, vinegar, and fish sauce. Pulse until smooth. Season with salt and pepper.
In a non-stick skillet sprayed with a little cooking spray, add the shrimp over medium high heat. Quickly "stir fry" the shrimp until shrimp is pink and cooked through. Remove from heat and drain any excess water if necessary. If you are grilling, place shrimp on skewers that have been soaked in water for at least 30 minutes. Preheat grill to 375-400. Place the skewered shrimp directly over the fire until the shrimp is pink and cooked through.
To assemble lettuce wraps: Lay out a lettuce leaf, top with rice, cucumber, mint (if using), jalapeno (if using), and the shrimp. Top with Serrano mint sauce and roll the lettuce into a cigar shape. Enjoy!