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8 - 10 servings
Chef Tom Fraker
1 pound raw shrimp, peeled and deveined
Szechwan Seasoning Blend, to taste
Sea salt and freshly ground pepper to taste
Non-stick cooking spray
1/2 cup sweet chili sauce
2 tablespoons hot chili oil
1 head Butter Lettuce, cored and leaves separated
1 jar Melissa’s Kimchi, chopped
5 Melissa’s Mini Cucumbers, ends trimmed and diced small
4 Roma Tomatoes, diced small
Fresh lime wedges
Fresh Melissa’s cilantro, chopped
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.