1/2 pound fresh baby shrimp, peeled, cooked
2 limes, peeled, sliced, and cut into 1/3 inch pieces
1/2 cup sweetened coconut, toasted
2 inches fresh ginger, julienned
1/3 cup roasted peanuts, chopped
1/2 red onion, diced
1/4 cup jalapeno (from a can or jar), diced
1/2 cup sugar
1/2 cup water
1 teaspoon ginger, minced
1 Tablespoon roasted peanuts, chopped
1 Tablespoon coconut, toasted
1 head red or green butter lettuce, rinsed and pat dry
Cook Shrimp: In a medium sauce pan bring salted water to a boil. Add shrimp and cook for about 1 minute or until shrimp turns pink. Take sauce pan off the heat and drain, and set shrimp aside.
Prep Fillings: Prepare all the raw ingredients as directed above and set aside each ingredient in a small bowl.
Sauce: In a small sauce pan add sugar and water and cook on low for 5 minutes. Once the sugar is dissolved add ginger, coconut and peanuts. Cook for another 3 minutes and turn off the heat. Sauce will thicken as it cools. Let cool for 15 minutes before serving.
Serve: Place lettuce leaves on a serving platter and spoon ingredients inside and drizzle with sauce.
Recipe created by Parties That Cook®