Asian Shrimp Wraps

Ingredients:

• 1 lb. jumbo shrimp, cleaned and deshelled
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• flour tortillas
• red leaf lettuce (whole leaves)
• fresh cilantro, coarsely chopped
• fresh mint, coarsely chopped

Marinade:

• 2 large garlic cloves, minced
• 1 Tbsp. fresh ginger, grated or finely minced
• 3 Tbsp. lemon grass, crushed then minced
• 2 tsp. lime zest

Sauce:

• 3 cloves garlic, minced
• 3 Tbsp. sugar
• 3 Tbsp. fish sauce
• 3 - 6 small red chilies, minced
• 2 Tbsp. lemon grass, crushed and thinly sliced
• 3 green onions, thinly sliced on the bias, green and white parts
• 1 Tbsp. fresh ginger, grated or finely minced
• juice of 2 limes

Directions:

Mix all the ingredients for the marinade and add the shrimp. Marinate for 2 hours. Drain and saute over medium high heat until just done. You can use them hot, warm, or chilled.

Mix all the sauce ingredients and chill.

To assemble: warm the flour tortillas in a slow oven just until soft easy to fold. On each tortilla place lettuce and herbs, then shrimp. Roll each one up. Serve with the dipping sauce and either dip each wrap, or drizzle the sauce on with a spoon.

If you have Thai Basil, it is very good along with the cilantro and mint. The combination of the dark lettuce and the green herbs is very pretty with the shrimp. You can substitute lemon juice and zest for the lemon grass in the marinade, and a couple of tsp of lemon zest for the lemon grass in the sauce. It is easy to customize the heat of the sauce by using different kinds of chilies. I like using red and green.

By Free2B from North Royalton, OH