These lettuce wraps are a refreshing, delicious crowd-pleaser and are sure to be on your favorite summer recipes list. The best part is, they are extremely healthy! The grilled shrimp are a significant source of protein, selenium and vitamin B-12. The ginger adds an aromatic Eastern flavor with anti-inflammatory and anti-nausea properties. The fresh, cool, citrus juice, jicama and carrots also each have their own unique and helpful health benefits. The Serrano pepper slices add a hint of summer heat. These fresh, crisp ingredients come together to form a dinner or lunch full of flavor that’s sure to create memories for the whole family.

Ingredients:

1 pound large shrimp, peeled, deveined, tails removed

1 small shallot, finely chopped

¼  Serrano pepper thinly sliced

¼  cup fresh lime juice

½ cup fresh squeezed orange juice

2 teaspoons finely chopped peeled ginger

1 teaspoon ground sea salt                                                                         

2 teaspoons toasted sesame oil or olive oil

Cooked white cauliflower rice, any type of medium sized lettuce leaves, sliced cucumber, julienne cut carrot, and julienne cut jicama.

Directions:

Whisk minced shallot, sliced Serrano pepper, fresh lime juice, fresh orange juice, minced ginger, and sea salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimp in a medium bowl and toss to coat. Cover and chill only 30 minutes.

Prepare a grill for medium-high heat. Grill shrimp until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with oil; season with salt, if needed.

Serve shrimp on lettuce wraps with cucumber, carrot, jicama and reserved marinade for making lettuce cups. Prepare cauliflower rice to serve on the side (add 1-2 teaspoon of marinade for a pop of flavor). Optional: use lime wedges, mint and sesame seeds for garnish and presentation.

Enjoy!