Shrimp and Avocado Lettuce Wraps

Name: Shrimp and Avocado Lettuce Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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)

10 MINPrep Time

10 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Marinated grilled shrimp, charred zucchini, and buttery avocado make an amazing lettuce-wrap filling - and great leftovers for the next day!

Shrimp and Avocado Lettuce Wraps

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Image of Shrimp and Avocado Lettuce Wraps

Ingredients

For The Salad:

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)

For The Salad:

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)

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.