INGREDIENTS
1
pound shrimp, deviened and shelled
2
teaspoons soy sauce
1
teaspoon freshly grated orange zest
1/2
teaspoon chili powder
1/2
teaspoon ground coriander
1/2
teaspoon sesame oil
Bamboo skewers, soaked in water 30 minutes
1
cup carrots, julienne sliced
1
cup cucumbers, julienne sliced
1
head iceberg, butter or Boston lettuce, leaves seperated into "cups"
Siracha hot sauce (or any spicy chili sauce)
Tropical Fruit Salsa
1
cup diced papya
1/2
cup diced kiwi
1
cup diced mango
1
pinch chili powder
Kosher or sea salt and freshly ground black pepper to taste
PREPARATION:
- In a large bowl, marinate shrimp in soy, orange zest, chili powder, coriander and sesame oil for 15 minutes.
- Skewer the shrimp on the pre-soaked bamboo skewers. On medium-high, direct heat, grill shrimp for about 2 minutes on each side or until cooked through.
- Combine all the ingredients for the salsa and set aside until ready to use.
- Serve in lettuce cups with Tropical Fruit Salsa, carrots, cucumber and hot sauce.
This recipe appears in:
Mexican
