SHIMP LETTUCE WRAP ENJOY DAN:

THAI SHRIMP AND AVOCADO LETTUCE WRAPS BY CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound shrimp, peeled and divined

2 limes, zest and juice

24 Thai basil leafs

2 teaspoons Asian chili sauce

3 carrots cut in matchsticks

3 Oz rice noodles, placed in 4 cups hot water, drain and set aside

3 avocados, thinly sliced

3 tablespoons Sesame Vinaigrette (recipe follows)

10 Bibb lettuce leafs

 

SESAME VINAIGRETTE (1 CUP)

1/4-cup rice wine vinegar

2 tablespoons light soy sauce

1 tablespoon fish sauce

1 tablespoon mirin

1 tablespoon hoisin sauce

2 tablespoon olive oil

1-1/2- teaspoon sesame oil

2 tablespoons back sesame seeds, toasted

 

DIRECTIONS FOR VINAIGRETTE:

1.   With a blender, blend first 5 items.

2.   Slowly drizzle in oils.

3.   Whisk in sesame seeds.

 

TO ASSEMBLE:     (PRE-HEAT OVEN TO 325 DEGREES)

1.   Toss shrimp with lime zest and juice, chili sauce, half the basil and a pinch of salt.

2.   Place shrimp on a baking sheet and bake for 3-4 minutes.

3.   Let cool, then refrigerate untill cool.

4.   Remove shrimp and slice very thin.

5.   Gently toss noodles, avocado slices, and shrimp with vinaigrette.

6.   Place 1/2-cup into each lettuce leaf, sprinkle with Thai basil and carrots.  ENJOY DAN:       BON-APPETITE: