Chicago Shrimp Wrap

Ingredients

  • 2 pounds small peeled and deviened shrimp, thawed

Marinade

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons fresh garlic, chopped

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon lime zest

Salad Ingredients

  • 1 1/2 cups red pepper, chopped

  • 1/4 cup red onion, finely chopped

Salad Dressing

  • 1 cup canola mayonnaise

  • 1 cup loose packed flat leaf parsley, chopped

  • 1/4 cup fresh lime juice

  • 2 tablespoons jalapeno pepper, chopped

  • 1 tablespoon fresh garlic, chopped

  • 2 teaspoons black pepper

  • 1 teaspoon lime zest

For Wraps

  • Bibb or Boston lettuce leaves 

Directions

  • Mix all ingredients for marinade in a ziplock bag. Add shrimp and coat well. Refrigerate for 3 to 3 hours.

  • Grill shrimp on a perforated grill pan. Cool when done.

  • Add cold shrimp to the salad ingredients.

  • Place all ingredients for salad dressing in a food processor or blender. Mix well and pour over shrimp. Toss shrimp and dressing. Refrigerate for about an hour.

  • Place portions of salad in lettuce leaves and roll firmly.

  • Serves 4 as a main course or 8 as an appetizer. Enjoy!

Dirk FucikCrustaceans