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Grilled Shrimp Lettuce Wraps Recipe

Photo by: Taste of Home

"This recipe makes a great summer dinner," says Gretchen Perkins of Richmond, Virginia. It's also fits in nicely to a gluten-free diet.

This recipe is:

Healthy

Quick

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2 Servings
Prep: 20 min. + marinating Grill: 5 min.

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
MANGO SALSA:
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves

Directions

In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up. Yield: 2 servings.

Nutrition Facts: 2 wraps equals 161 calories, 2 g fat (trace saturated fat), 168 mg cholesterol, 600 mg sodium, 16 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 very lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Grilled Shrimp Lettuce Wraps published in Cooking for 2 Summer 2006, p15

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