Grilled Shrimp Lettuce Cups
Iceberg lettuce leaves make great vessels for eating marinated grilled shrimp as a hand-held appetizer. For added kick, drizzle with sweet chile sauce.
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Cooking tools:
- Skewer
- Grill
- Griddle
- Meat tenderizer
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
- Serving platter
Ingredients
- 1 1⁄2 lb. raw medium shrimp, peeled and deveined, tails removed
- 1⁄4 cup olive oil
- 2 small fresh red Thai chiles, stemmed and finely chopped
- 1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces
- 1 (4"-piece) ginger, peeled and grated
- Kosher salt
- freshly ground black pepper
- 7 (10") bamboo skewers, soaked in water for 30 minutes
- 4 small radishes, julienned
- 1 medium carrot, julienned
- 1 cup cilantro leaves
- 1 cup Thai basil leaves
- 1 head iceberg lettuce, crisp inner leaves only, for serving
- Sweet chile sauce, for serving
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