Sauteed Lemon Shrimp Lettuce Wraps

So now that I have my makeshift veg box waiting for me (yay!), I am ready to start using it up. First up are Sauteed Lemon Shrimp Lettuce Wraps using the Bibb lettuce, jicama, and parsley that we got.

Ingredients: Serves 4

1/2 cup all-purpose flour

Dash sea salt and freshly ground black pepper

1 pound large shrimp, peeled and deveined (PS it’s not really a vein. It’s their intestine. It should be called de-intestined. Or gutted.)

2 tablespoons salted butter

2 tablespoons olive oil

2 garlic cloves, finely chopped

1/2 small red onion or 2 shallots, finely chopped

1 large lemon, juiced

Chopped fresh flat-leaf parsley as garnish

Bibb lettuce, rinsed, for wrapping

1/4 English cucumber, julienne sliced

1/4 medium jicama, julienne sliced

Put the flour on a plate and add sea salt and pepper, mix until dispersed throughout. Dredge shrimp until completely coated. (I had to use pre-cooked shrimp as that’s what my parents had, which was annoying in more ways than one. I would recommend using uncooked ones as that’s what this recipe is meant for. All the instructions here are what I would need to do when using raw shrimp.)

Heat the butter and oil over medium-high heat until butter stops frothing and starts to turn a light brown.

Add the shrimp but don’t overcrowd (I did mine in batches as you can see from the photo below). Let cook for about five minutes until firm on the inside and with a crispy coating on the outside. Remove from the pan.

Add garlic and red onion/shallots to the pan. Cook while stirring for about 1 minute, until soft but not burned (ick. Burned garlic). Add the lemon juice and let fizzle up for just a few seconds.

Add the shrimp back to the pan and toss in the lemon mixture. Add more lemon juice over the shrimp, remove from pan. Garnish with chopped parsley.

Peel individual lettuce leaves off the head of the Bibb lettuce and place on a plate. Add shrimp, cucumber, and jicama inside the lettuce leaves, and squeeze more lemon juice over the top of the ingredients.

Wrap everything up in the lettuce and eat. Enjoy!

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