Mojito Shrimp Lettuce Wraps

                        

 The condiments                                                                 The finished "tacos"

These are also great in regular tortilla shells! Barb L.

Serves: 6

Ingredients:

2 pounds large (21-30 count) raw shrimp, peeled, deveined and tails removed

Marinade:

¼ cup Flying Olive Lime, Blood Orange Extra Virgin Olive Oil, or a Combination, plus a little more for greasing the grill or grill pan

1 cup fresh orange juice (about 1 ½ oranges)

¼ cup fresh lime juice (about 1 lime)

4 cloves finely minced fresh garlic

1 ½ tsp salt

1 ½ tsp Ancho Chile powder (this is mild and slightly sweet)

1 ½ tsp dried oregano

1 ½ tsp ground cumin

¼ cup loosely packed fresh cilantro leaves and tender stems, minced

Lettuce Tacos:

4 large heads Bibb or Boston lettuce, divided into leaves for the “taco shells” (some of the leaves work better than others for their size and shape. Reserve what you don’t use for later.)

½ cup crumbled queso freso or other cheese

2 avocados, cubed

fresh lime and orange wedges

fresh cilantro leaves

Directions:

Preheat the grill to medium high heat or about 400 degrees F. Place the shrimp in a large re-sealable plastic zip-lock bag or mixing bowl and set aside. Combine the marinade ingredients in a separate small bowl and whisk to combine. Pour the mixture over the prepared shrimp and stir to coat. Set aside to marinate for 10 minutes. If using a grill pan, start heating it over medium-high heat now.

Separate the lettuce leaves into 18-20 “shells.” Rinse and pat them dry. Cover and chill them in the refrigerator until they are ready to serve. Brush a little Flying Olive EVOO over the grill with paper towel, using tongs, or brush the EVOO on the grill pan. Remove the shrimp from the marinade and discard the marinade. Grill the shrimp over medium direct heat or in the grill pan for 2-3 minutes per side or until curled, firm, and almost cooked through (they will continue to cook as they cool). Transfer the shrimp to a bowl.

To assemble the “tacos,” place the condiments on a plate and have everyone create their own or arrange the chilled lettuce “shells” open side facing up on a serving platter. Spoon 2-3 shrimp into each, add a few avocado cubes, sprinkle with cheese, garnish with cilantro, and serve immediately with lime wedges.

Submitted by Barb L.