Makes 4 servings
Lettuce wraps are a fun and easy meal to feed a crowd. Serve assembled wraps on platters, like we did here, or put out platters of lettuce leaves, cooked shrimp, and garnishes and let folks assemble their own. Make the sauce a few days ahead for minimal work on party day.
[ingredients title=”Ingredients”]
- 1 cup pineapple juice
- 1/4 cup sherry
- 1/2 teaspoon dried ginger
- 3/4 teaspoon granulated garlic
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons canola oil
- Kosher salt, to taste
- 1 lb 8 oz large shrimp, peeled and deveined
- 2 heads Bibb lettuce
- 1 cup julienned carrots
- 1 cup small diced pineapple
- 1 cup chopped toasted macadamia nuts
[/ingredients]
[directions title=”Directions”]
- For the sweet and sour sauce: in a medium saucepan, combine the pineapple juice, sherry, ginger, garlic, sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat. In a small bowl, stir together the cornstarch and water. Slowly add the cornstarch mixture to the simmering pineapple juice mixture, stirring constantly. Bring to a boil to thicken, then remove from the heat and set aside.
- Skewer the shrimp and season with salt. Prepare a grill for medium-high heat cooking. Grill the shrimp, turning occasionally, until browned and cooked through, about 3 minutes on each side. About 1 minute before removing from the grill, brush the shrimp with the sweet and sour sauce.
- To serve, remove the leaves from the heads of lettuce and place on a large platter (you may need two platters). Top each leave with about 1 tablespoon of julienned carrot, then top with a shrimp. Garnish with diced pineapple and macadamia nuts and serve with additional sweet and sour sauce on the side.
[/directions]
