Barbecued Shrimp in Lettuce Wraps (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
16 jumbo shrimp, peeled and deveined |
light oil, such as vegetable oil, for drizzling |
1 teaspoon crushed red pepper flakes |
salt and pepper |
1/3 cup orange marmalade, eyeball it |
1/2 cup hoisin barbecue sauce, available on the asian foods aisle |
bibb lettuce, for wrapping |
1/4 cucumber, julienne slice |
Directions:
1. Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.
2. Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
3. To eat, wrap shrimp in lettuce with cucumber.
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