Shrimp and Avocado Lettuce Wraps
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove (minced)
- Grated zest of 1 large lemon
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound large shrimp (about 24, peeled and deveined)
- 1 medium zucchini (halved lengthwise)
- 1 medium avocado (cut into 1/2-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (from 1 large lemon)
- 1 tablespoon light agave nectar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 head butter lettuce (separated into leaves)
For The Salad:
For The Salad:
Instructions
- In a medium bowl, mix together 1/4 cup of the olive oil, the soy sauce, garlic, lemon zest, parsley, chives, 1/2 teaspoon of the salt, and the pepper. Add the shrimp and toss until coated. Refrigerate for 30 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Using a pastry brush, brush the zucchini halves with the remaining 1 teaspoon oil. Grill until tender, 4 to 5 minutes per side. Transfer to a cutting board. Grill the shrimp until pink and cooked through, 2 to 3 minutes per side. Transfer to the cutting board. When cool enough to handle, cut the zucchini and shrimp into 1/2-inch pieces.
- In a small bowl, whisk together the oil, lemon juice, agave, mustard, salt, and pepper until smooth.
- In a medium bowl, combine the zucchini, shrimp, and avocado. Add the dressing and gently toss until all the ingredients are coated. Using a slotted spoon, spoon the salad into the butter lettuce leaves.
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