Food Network Favorites: Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Another quick grill idea from Bobby Flay. No problems with this one; proportions were good, and the sauce makes a tasty accompaniment to the grilled shrimp.
You could substitute other lettuce for the green curly leaf lettuce called for in the recipe. Butter, Boston, or Bibb would all work, as would red leaf lettuce. Use whatever looks freshest at the market.
To tone down the spiciness of the sauce, seed the chiles before adding them. The sauce with the chiles in it is moderately spicy, although the mint leaves help to cool down the flavor.
My prep time below is based on using already-peeled and deveined shrimp. If you have a good fishmonger and can buy them already prepped, by all means do so, since it cuts way down on the prep time. If you have to peel and devein the shrimp yourself, add about 20 minutes to the prep time.
The chile oil can be found in the Asian food section of the supermarket. It's optional, but adds a nice extra kick to the shrimp.
In an oversight, the ingredients list says to save additional mint leaves for garnish, but when the instructions are telling you to garnish the dish, only the cilantro leaves are mentioned. I think there was plenty of mint flavor in the sauce, and you only need to sprinkle the shrimp with the cilantro leaves at the end. I've noted that mint leaves for garnish are optional.
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4 servings
1 cup tightly packed mint leaves, plus additional for garnish (optional)
2 serrano chiles, coarsely chopped
4 cloves garlic, coarsely chopped
1-inch piece fresh ginger, peeled and coarsely chopped
2 tsp granulated sugar
1/4 cup white wine vinegar
2 Tbsp fish sauce
1 1/2 pounds medium shrimp, peeled, deveined, and tails off (about 36 shrimp)
3 Tbsp canola oil
Salt and freshly ground black pepper
12 leaves green curly leaf lettuce (or other lettuce, as desired)
Chile oil, for drizzling (optional)
Fresh cilantro leaves, for garnish
Preheat the grill to medium-high.
Make the Serrano-Mint Sauce: place all ingredients except salt in a blender and pulse until smooth. Add salt to taste. Set sauce aside.
Make the shrimp: In a large bowl, turn shrimp in oil and seasaon with salt and pepper to taste. Grill the shrimp for 1 to 2 minutes per side, or just until cooked through (do not overcook, as the shrimp will become rubbery). Remove from the grill.
Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and a little chile oil, if desired. Sprinkle with cilantro leaves (and mint leaves, if using) for garnish. Roll up the lettuce leaves and eat immediately.