Makes 4 servings
|1||head iceberg lettuce|
|1/2||cup fresh basil leaves|
|1/4||cup rice wine vinegar|
|1||piece fresh ginger (2 inches), peeled|
|1||tablespoon reduced-sodium soy sauce|
|2||teaspoons dark sesame oil|
|1||teaspoon red pepper flakes|
|28||large shrimp, peeled and deveined|
|1||to 2 limes, cut into wedges (optional)|
- Core, rinse and thoroughly drain lettuce. Refrigerate in airtight container to crisp. Combine basil, vinegar, ginger, soy sauce, garlic, sesame oil and red pepper in blender or food processor fitted with metal blade. Blend to form rough paste, using on/off pulsing action, scraping sides as needed. Transfer paste to large mixing bowl. Add shrimp;stir until coated. Cover and refrigerate 2 hours or overnight.
- Preheat broiler. Broil shrimp in shallow pan 2 minutes per side, turning once, just until opaque. Shred lettuce; arrange on four plates. Top with cooked shrimp. Garnish with lime, if desired. Serve with Vinaigrette Dressing.
Whisk 3 tablespoons red wine vinegar with 1-1/2 tablespoons olive oil in small bowl until blended.
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||50 %|
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