On the Menu ~ Shrimp Lettuce Wraps

It’s pretty simple and delish, full of freshness. I used an array of veggies I had in my crisper in the fridge but feel free to use what you have on hand plus what you and your family prefer.

I also used herbs from our own vegetable garden but once again personal preference is best. Although it’s a pretty simple recipe it is a two step process.

I served these wraps family style but you could also serve an individual wrap on appetizer plates to start a meal or they could be made in mass on a large platter to feed a crowd.

RECIPE:

1/2 lb. raw shrimp {deveined, peeled, tails off}

2 T. Old Bay seasoning

1/2 cup vinegar

1/2 water

1 Persian cucumber

2 radishes

1/4 small red onion

1 stalk celery

1-2 T. mayonnaise {as per preference}

1 T. chopped Italian parsley

1 T. chopped chives

1/2 tsp. dill

6 large leaves of butter lettuce

1 lemon

salt & pepper to taste

In saucepan bring old bay seasoning, vinegar & water to a boil. Add shrimp, stir, cover & steam 3-5 minutes {these are the instructions from old bay package}.

Once cooked, set shrimp aside and bring to room temperature. While shrimp is cooling chop vegetables to desired bite size {I prefer really small pieces}. Also wash lettuce leaves and set aside to dry.

Once the shrimp is cool, chop it into bite size pieces. Gently toss shrimp, vegetables & mayonnaise together. Season with S&P and when you have desired savoriness add herbs and toss to incorporate.

Dry lettuce leaves completely {I use a paper towel for best results} and fill with shrimp mixture. Once all wraps are assembled drizzle with lemon juice.

summertime entertaining

This yielded 6 lettuce wraps and although the list of ingredients seems lengthy it’s mostly super fresh ingredients. The layers of flavor burst in your mouth with each bite. Bon appetite!

“People who love to eat are always the best people.”

~Julia Child~