Chicago Shrimp Wrap
2 pounds small peeled and deviened shrimp, thawed
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
1 1/2 cups red pepper, chopped
1/4 cup red onion, finely chopped
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
Bibb or Boston lettuce leaves
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!