Grilled Shrimp Lettuce Wraps Recipe

Grilled Shrimp Lettuce Wraps Recipe photo by Taste of Home

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"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:

Quick

Diabetic Friendly

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Grilled Shrimp Lettuce Wraps Recipe

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

Yield: 2 Servings

20 5 25

Ingredients

1/4 cup gluten-free reduced-sodium tamari 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.
Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, uncovered, over medium heat or broil 4 in. from the 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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 2 wraps equals 173 calories, 3 g fat (1 g saturated fat), 138 mg cholesterol, 609 mg sodium, 16 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

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