Recipes, Shrimp wraps – FARBERWARE 104557 4-in-1 Grill User Manual

Page 21

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Shrimp Wraps


: Open

Selector : Griddle

: Grill


: 6 to 8 appetizer servings


6 to 8 birds eye, red chilies, seeds and ribs removed
½ cup of fresh lemon juice (about 2 lemons)
1 tablespoon chopped cilantro leaves
1 tablespoon fresh parsley chopped
2 cloves fresh garlic
½ cup olive oil
½ teaspoon salt
2 pounds shrimp (16 to 20 shrimp per pound) peeled and deveined
1 lime quartered
1 head of bibb lettuce, washed and dried

Combine the first 7 ingredients in a blender, puree until smooth. Place the shrimp in a
bowl and toss with ²/³ of the marinade. Reserve ¹/³ of the marinade for later. Marinate

the shrimp in the fridge for 20 minutes. Preheat the griddle to 425°F. Cook the shrimp
in two batches on the griddle. Grill the shrimp for 3 minutes per side, until the shrimp
have a nice caramelized appearance and are opaque throughout. Place shrimp an a
plate while you prepare the lettuce. On a large platter arrange the lettuce leaves to
cover the platter, larger leaves should be torn in half. Top each leaf with a shrimp, and
a drizzle of the reserved marinade (do not use marinade that had the raw shrimp in it).
Place the lime quarters around the platter. To eat, squeeze the lime on the shrimp and
wrap in lettuce, enjoy.