Bon Appetit (August 2010) was my inspiration for this meal. I changed it up a bit though. Here is what I came up with!
Shimp, Avocado and Mango Lettuce Wrap with a Sweet Chili-Ginger Vinaigrette
1/2 cup Asian Sweet Chili sauce
2 tablesppons seasoned rice vinegar
1 teaspoon Gourmet Garden Ginger puree (find it in the produce isle)
1/2 pound cooked shrimp with tails off - diced into 1/3 in. pieces.
1 large mango, peeled, pitted and diced into 1/3 in. pieces
1 avocado, halved, pitted, peeled, diced into 1/3. pieces
1 large head lettuce, leaves seperated
Whisk first three ingredients in small bowl, season with salt. Place diced shrimp, mango and avocado in medium bowl, toss with two tablespoons vinaigrette. Refrigerate for 5 minutes to allow flavors to incorporate together. Place shrimp mixture in a piece of lettuce and top with vinaigrette.
Shimp, Avocado and Mango Lettuce Wrap with a Sweet Chili-Ginger Vinaigrette
1/2 cup Asian Sweet Chili sauce
2 tablesppons seasoned rice vinegar
1 teaspoon Gourmet Garden Ginger puree (find it in the produce isle)
1/2 pound cooked shrimp with tails off - diced into 1/3 in. pieces.
1 large mango, peeled, pitted and diced into 1/3 in. pieces
1 avocado, halved, pitted, peeled, diced into 1/3. pieces
1 large head lettuce, leaves seperated
Whisk first three ingredients in small bowl, season with salt. Place diced shrimp, mango and avocado in medium bowl, toss with two tablespoons vinaigrette. Refrigerate for 5 minutes to allow flavors to incorporate together. Place shrimp mixture in a piece of lettuce and top with vinaigrette.
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