Sauteed Shrimp Lettuce Wraps with Remoulade Sauce
By Ro Morse
PADUCAH - Makes 8 wraps 

2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1 clove garlic minced
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper

1 tablespoon extra virgin olive oil
1 pound 36 to 40 count raw shrimp (peeled, deveined and tails off)

Bibb lettuce
2 tablespoons chopped fresh cilantro leaves
1 avocado (diced)
1 green onion (sliced)
1 lime (cut into 8 wedges)

In a shallow bowl (with tight-fitting lid) combine olive oil, lime juice, garlic, oregano, cumin, salt and pepper. Add the shrimp. Toss the shrimp coating well with sauce. Marinate shrimp in sauce in sealed bowl in refrigerator for 20-30 minutes. Add a tablespoon olive oil to a large heavy skillet and heat to medium hot. Take shrimp out of sauce and add to hot skillet, stirring and flipping over until done. Will take about 4 minutes to cook. Be careful not to over-cook. Place 4-5 hot shrimp (or chill - depending on what sounds best to you) in a leaf of Bibb lettuce. Top with a pinch of cilantro leaves, diced avocado, sliced green onions and a lime wedge. Drizzle with remoulade sauce (recipe below).

Remoulade Sauce

1 cup mayonnaise
2 tablespoons Creole mustard
1 tablespoon ketchup
2 tablespoons prepared horseradish
1 tablespoon fresh lemon juice 

Whisk all ingredients together. Store in a covered container in refrigerator.

On the Net:

Banks Market

Published 09:10 AM, Sunday Jul. 12, 2020
Updated 09:39 AM, Sunday Jul. 12, 2020



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