SPICY SHRIMP LETTUCE WRAPS WITH CALIFORNIA AVOCADOS

Recipe Provided By Chef Brandon Sharp, Solbar at Solage Calistoga Resort, Calistoga CA

Preparation: 0 min
Cook Time: 0 min
Total Time: 0 min
Serves: 8

Ingredients

  • 1.0001 lb. large shrimp (16-20 per pound)
  • 2.0002 limes, zest and juice
  • 1.0001 Tbsp. sriracha hot sauce
  • 2.0002 sprigs of mint, chopped
  • 3.0003 oz. glass noodles
  • 4.0004 Fresh California Avocados*, thinly sliced
  • 3.0003 oz. mung bean sprouts
  • 3.0003 oz. Sesame Vinaigrette (recipe follows)
  • 3.0003 oz. Pickled Carrots (recipe follows)
  • 24.00024 leaves Thai basil, chopped
  • 8.0008 Bibb lettuce leaves
  • 0.000

    Sesame Vinaigrette (Yield: 1 cup)

  • 2.0002 oz. rice wine vinegar
  • 1.0001 oz. soy sauce
  • 1.0001 Tbsp. mirin
  • 3.0003 oz. vegetable oil
  • 1.5001 ½ tsp. sesame oil
  • 2.0002 Tbsp. sesame seeds
  • 0.000 Salt to taste
  • 0.000

    Pickled Carrots (Yield: 2 cups)

  • 2.0002 carrots, peeled and shredded
  • 8.0008 oz. cider vinegar
  • 4.5004 ½ oz. sugar
  • 3.0003 oz. water
  • 1.0001 1" piece of ginger, peeled and cut in half
  • 1.0001 tsp. salt
  • 0.500½ tsp. chili flakes

Instructions

Sesame Vinaigrette:

  1. Blend first three ingredients with an immersion blender. Slowly add the vegetable and sesame oil. Whisk in the sesame seeds and salt to taste.

Pickled Carrots:

  1. Place shredded carrots in a large heat proof bowl. Bring remaining ingredients to a simmer over medium high heat. Remove from heat and pour over carrots. Cover bowl tightly and let cool. Once cool, remove ginger pieces, keep carrots refrigerated in the pickling liquid.

To Assemble:

  1. Preheat oven to 325°F. Toss shrimp with lime zest and juice, sriracha hot sauce, mint, and a pinch of salt until well coated. Place in a single layer on sheet pan and bake for 8-10 minutes or until cooked through. Let cool, then refrigerate.
  2. Drain the cold shrimp and slice each thin. Trim the roots from the lettuce leaves and soak briefly in ice water to crisp. Pat dry and lay concave side up.
  3. Break up glass noodles and add to boiling salted water. Boil for 3-4 minutes or until done. Rinse with cold water.
  4. Gently toss noodles, sprouts, avocado slices, and shrimp with the sesame vinaigrette. Place ½ - ¾ cup into each lettuce leaf. Sprinkle each with the Thai basil and pickled carrots. Serve.

*A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving