YIELD Makes 4 servings

INGREDIENTS

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
3 cloves garlic
2 teaspoons dark sesame oil
1 teaspoon red pepper flakes
28 large shrimp, peeled and deveined
1 to 2 limes, cut into wedges (optional)
Vinaigrette Dressing

PREPARATION:

  1. 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.
  2. 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.
Vinaigrette Dressing
Whisk 3 tablespoons red wine vinegar with 1-1/2 tablespoons olive oil in small bowl until blended.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Sodium 236 mg
Protein 10 g
Fiber 3 g
Carbohydrate 7 g
Cholesterol 75 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 50 %
Calories 144
DIETARY EXCHANGE:
Meat 1
Vegetable 1-1/2
Fat 1
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