Shrimp Wraps

This is an old post but I'm making them so I thought I would share again - and because they are THAT good!  I also think this is an old America's Test Kitchen recipe but I'm not sure. In any case, I hope you try it - they are Delicious.

I'm not really sure how to describe these - It's a shrimp mix, wrapped in a leaf of butter lettuce. That's about all there is to it but it got RAVE reviews at dinner the other night so I thought I should share with all you out there. The fresh orange and orange juice 'salsa' (I use that word very loosely) coupled with the spicy red chile is a very happy mix with the shrimp and bacon and herbs. Not too labor intensive - except cooking bacon. And as was pointed out to me the other night the "good" of all the fresh ingredients outweighs the "bad" of the bacon so therefore this dish is excellent on the calorie count scale! (not sure how i feel about all that but it was amusing)

Hope you give it a go!



YOU WILL NEED:

2 oranges - sectioned, seeded and chopped 

1 or 2 hot red chiles - depending on how much heat you like - but definitely use at least one

3 scallions - white and green parts chopped

4 tablespoons fresh cilantro 

10 to 12 Large shrimp - (or more - I think I did close to 20 the other night)

4 - 6 slices bacon - chopped

1 head Butter leaf lettuce

few splashes of white wine 

olive oil

salt

pepper



TO DO:

Wash and dry the Butter leaf lettuce then let dry some more on a paper towel.

Chop the oranges, chiles, scallions and cilantro an put all together in a large bowl. Set aside

























Rinse and pat dry all the shrimp. Put into a large bowl and gently toss with a little salt and pepper. Set aside.

Fry the bacon until just crisp. Remove from the pan and set on a plate covered with a paper towel to drain. Set aside. Drain the bacon grease from the pan then use a few splashes of white wine to deglaze the pan - let cook until most all the liquid is gone - make sure to leave the remnants of the bacon for the shrimp. Add a little bit of olive oil and then add the shrimp in one layer in the pan- 2 to 3 minutes per side (may need more time depending on the size you have) You will probably have to do this in batches in order to get all the shrimp done. While working in batches to fry the shrimp I usually remove the tails of the cooked pieces and give them a rough chop.

When all the shrimp is cooked - remove all tails - chop up all pieces - add to the orange chile mixture - add the bacon - 4 tablespoons of olive oil - salt and pepper to taste.

Place 2 or 3 pieces of lettuce on a plate. Fill with 1 or 2 spoonfuls of the shrimp orange mixture then serve immediately.