Grilled Shrimp Lettuce Cups with Creamy Herb Sauce

By jenlin

Ingredients

• 24 24 24 shrimp (U16 size), peeled and deveined
• 2 2 2 tablespoons smoked paprika
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon ground coriander
• Kosher salt and freshly cracked black pepper
• Olive oil, for drizzling
• 8 8 8 lettuce cups
• Creamy Herb Sauce, recipe follows
• 1/2 1/2 1/2 cup fresh cilantro leaves
• 1/2 1/2 1/2 cup fresh dill leaves
• 3/4 3/4 3/4 cup Greek yogurt
• 1/4 1/4 1/4 cup fresh cilantro, chopped
• 1/4 1/4 1/4 cup fresh dill, chopped
• 1/4 1/4 1/4 cup mayonnaise
• 1 1 1 teaspoon chili paste
• 1 1 1 clove garlic, finely minced
• to 2 up to 2 lemons
• Kosher salt and freshly cracked black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: eight 12-inch metal skewers

Preheat a grill to medium high.

Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.

Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.

Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.

Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.