Shrimp Lettuce Cups

Air Date: 
Fri, 07/20/2018
NC Ingredients: 
shrimp, pepper, onion, cilantro, mint, lettuce




1 lb
unpeeled large shrimp, poached and then diced
oranges, sectioned
red pepper, thinly sliced
small red onion, thinly sliced
1⁄2 c
fresh cilantro, chopped
1⁄4 c
fresh mint, chopped
avocadoes, cubed
Boston lettuce Leaves


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 ¼ cup fresh orange juice, ¼ cup olive oil, 1 Tbsp. country-style Dijon mustard, 1 Tbsp. fresh lemon juice, ¼ tsp. salt and 1/8 tsp. freshly ground pepper.


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.


Lisa’s Notes: You can also enjoy the shrimp salad on top of torn romaine lettuce or without the lettuce at all.