GRILLED SHRIMP LETTUCE WRAPS

Grilled Shrimp Lettuce Wraps image

"This recipe makes a great summer dinner," says Gretchen Perkins of Richmond, Virginia. It's also fits in nicely to a gluten-free diet.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

Ingredients

1/4 cup gluten-free reduced-sodium tamari soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
MANGO SALSA:
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves

Steps:

In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes. , For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving. , Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 609mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges