I was looking for a fresh appetizer to serve outside on a warm breezy evening on the deck, and had some fresh pineapple and shrimp on hand. I adjusted an Emeril published recipe which included pineapple lettuce wraps to suite my needs, and was very pleased with the results! I served these to guests on a large platter and they disappeared before I could get halfway around the deck :) —ChefFace
fresh shrimp, peeled, deveined
limes: reserve juice and zest
sweet thai chili sauce OR siracha, depending on taste
chopped fresh cilantro
head butter lettuce
fresh chopped (chunks) pineapple
crushed roasted peanuts (unsalted)
In This Recipe
Heat grapeseed oil in large skillet over medium heat. Saute shrimp about 1-2 minutes each side, until just pink.
Set shrimp aside and let cool
Whisk together lime juice, sugar, chili sauce, fish sauce, vinegar, and sesame oil. Pour 1/2 mixture over shrimp. Stir and let shrimp chill in fridge for at least 30 minutes.
Stir the rest of the lime mixture in with cilantro, peanuts, lime zest, and crushed red pepper flakes.
When ready to service, tear palm sized leaves off of lettuce head. Place a large spoonful of pineapple in center of each wrap. Then add 1-2 pieces of marinated cold shrimp.
Pour the remaining thai sauce (with peanuts and cilantro and zest) over the top of the lettuce leaves.