Chef Tom Fraker
Shrimp and Kim Chee Lettuce Wraps
Category
Entree
Servings
8 - 10
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
Ingredients
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1 pound Raw Shrimp, peeled and deveined
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Szechwan Seasoning Blend, to taste
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Sea Salt and Freshly Ground Pepper to taste
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Non-Stick Cooking Spray
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1/2 cup Sweet Chili Sauce
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2 tablespoons Hot Chili Oil
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1 head Butter Lettuce, cored and leaves separated
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1 jar Melissa’s “Jo San” Kim Chee, chopped
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5 Melissa’s Mini Cucumbers, ends trimmed and diced small
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4 Roma Tomatoes, diced small
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Fresh Lime Wedges
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Fresh Melissa’s Cilantro, chopped
Directions
Prepare a hot grill.
In a bowl, add the shrimp, Szechwan seasoning, salt and pepper and toss to coat. Spray the shrimp with the cooking spray and place on the grill. Cook for 2-3 minutes per side or until the shrimp are completely cooked through. Remove from the grill, remove and discard the tail shell and chop each piece. Set aside.
In a small bowl, add the chili sauce and chili oil and mix to combine.
To assemble, place a lettuce cup on a flat surface. Add some of the shrimp, Kim Chee, cucumbers and tomato. Add some of the chili sauce mixture and a squeeze of lime juice. Garnish with the cilantro.
Filed in:
Butter Lettuce,
Chef Tom Fraker,
Cilantro,
Entree,
Kim Chee,
Lent,
Lime,
Mini Cucumbers,
Organic Butter Lettuce,
Roma Tomatoes,
Shrimp and Kim Chee Lettuce Wraps
