Got to Be NC
Recipe by: Lisa Prince

Shrimp lettuce cups

You can also enjoy the shrimp salad on top of torn romaine lettuce or without the lettuce at all.

Servings: 6
Cook Time: Prep time: 15 minutes; Total time: 4 hours (chill time) plus 30 minutes
Meal Type: Appetizer
NC Ingredients: Shrimp, pepper, onion, cilantro, mint, lettuce

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Ingredients

Shrimp Lettuce Cups:
1
lb. unpeeled large shrimp, poached and then diced
4
oranges, sectioned
1
red pepper, thinly sliced
1/2
small red onion, thinly sliced
1/2
cup fresh cilantro, chopped
1/4
cup fresh mint, chopped
2
avocados, cubed
6
Boston lettuce leaves
Citrus vinaigrette:
1/4
cup fresh orange juice
1/4
cup olive oil
1
Tbsp. country-style Dijon mustard
1
Tbsp fresh lemon juice
1/4
tsp. salt
1/8
tsp freshly ground pepper

Directions

Poach shrimp recipe:

Prepare ice bath for shrimp. Pour 4 quarts of water into a large pot; squeeze juice from 1 lemon halved. Stir in lemon halves, 1 Tbsp. black peppercorns, 2 bay leaves, 2 tsp. salt; bring to a boil. Remove from heat; add shrimp, cover and let stand for 5 minutes or just until shrimp turn pink. Stir shrimp into ice bath and let stand 10 minutes. Peel, devein and medium dice.

Combine first 6 ingredients in a large bowl; pour citrus vinaigrette over shrimp mixture, and gently toss to combine. Cover and chill 4 to 24 hours. Spoon the shrimp salad mixture into the lettuce cups, reserving the vinaigrette. Drizzle with reserved vinaigrette and top with avocado.

Citrus vinaigrette:

Whisk together all ingredients.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.