SPICY COCONUT SHRIMP LETTUCE WRAPS WITH MANGO BASIL SALSA

By jarren

Ingredients

• Salsa:
• 3 mangos, peeled and diced (1 1/2 cups diced)
• 3 green onions, thinly sliced (green part only)
• 5 large basil leaves, julienned
• 1 lime, juiced
• Salt and freshly ground pepper, to taste
• Shrimp:
• 1 lb medium (32) shrimp, peeled and deveined
• 2 jalapeños, seeded and thinly sliced
• 1 large garlic clove, minced
• 1/2 " piece ginger, peeled and grated
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1/2 ime, zested
• 1/4 cup coconut milk
• 1 tbsp chopped fresh basil leaves
• 2 tbsp vegetable oil
• 1/2 tsp alt
• Freshly ground black pepper, to taste
• To serve: iceberg lettuce leaves

Preparation

Step 1

Salsa:

Combine all ingredients together and keep covered in the refrigerator.

Shrimp:

In a medium bowl, combine jalapeños, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, oil, salt and pepper. Add the shrimp and marinate in the refrigerator for 30 minutes. Remove the shrimp fro the marinade and thread onto skewers (soaked in water).

Preheat the grill on medium-high and oil the grates. Place the shrimp on a hot grill, cover and cook for 1 1/2 - 2 minutes on each side or until shrimp is opaque. You can also use a grilling basket for 4-5 minutes, stirring regularly during cooking. Set aside to cool slightly.

To serve: top each lettuce leaf with shrimp and salsa.