GRILLED SHRIMP ON BUTTER LETTUCE
Categories Salad Shellfish Tomato Low Carb Low Fat Quick & Easy Low Cal Dinner Lunch Salad Dressing Avocado Spring Summer Grill/Barbecue Healthy
Yield 2 servings
Number Of Ingredients 10
Steps:
- I like to buy the deveined and peeled shrimp (I'm lazy, I guess), but if you have the time and patience, the unpeeled shrimp is less expensive. To start, I combine in a bowl 1/8 of a cup of Justy's Jelly with about 1/8th cup of water and a tablespoon of olive oil. Mix this up well. Add the shrimp to the mixture, stirring it up to make sure everything is well coated. Cover it with plastic and refrigerate it for at least 30 minutes, longer if you can. Once you can't wait any longer, heat up your grill! Take a moment and pull off leaves from the Living Lettuce head. Rinse them off and create a "bowl" of lettuce on the plates. Now, make the second half of your mixture. Mix another 1/8 cup of Jelly with the juice of 1/2 a lemon and 1/8 cup water. Mix this well, then add your tomatoes and avocados. Toss this lightly. Now skewer your shrimp on bamboo skewers, placing them on a medium temperature grill for 2 to 3 minutes per side. I like to skewer pineapple chunks as well, giving the dish a little bit of a tropical flare to go along with the Pineapple Jalapeño jelly. I put them on the grill first, then take them off last. As the shrimp is finishing, spoon the tomato and avocado mixture into center of lettuce bowl. Pull the shrimp off the grill and slide the shrimp off the skewers and on top of the tomato/avacado mixture. Squeeze a little lemon juice, and maybe a little of the dressing left over from the tomato/avocado mixture on top. Finally, add a skewer of pineapple alongside and you're finished! This is my favorite summer meal. Light and tasty, it is satisfying on a hot evening. I hope you try it, and let me know what you think! See more on http://www.WellKrafted.com
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