Barbecued shrimp appetizers for a summer party!
3/4 cup fresh lemon juice
1 stalk lemongrass, finely chopped
2 tbsp fish sauce
2 tbsp finely chopped ginger
6 leaves Thai basil, torn*
1 small red chili, sliced (optional)
32 large shrimp, shell-on, deveined (about 1 lb.)
2 small heads Boston lettuce
1 yellow pepper, thinly sliced
2 green onions, finely chopped
Sliced fresh chilies
Thai basil leaves, torn
* Thai basil, a Southeast Asian cuisine staple, has purple stems and an intense licorice taste.
Step 1: To make marinade, combine lemon juice, lemongrass, fish sauce, ginger, basil and chili in a medium bowl.
Step 2: Preheat barbecue to medium-high. Grill shrimp less than 1 minute per side, or until just firm. Immediately add to marinade and toss well. When cool enough to handle, remove and discard shells. Cover and refrigerate shrimp in marinade 4 to 24 hours.
Step 3: Separate lettuce into individual leaves and select the 16 most cup-like. Evenly distribute pepper to cups, and place 2 shrimp in each.
Step 4: Strain marinade, discarding solids. Drizzle some liquid over lettuce cups. Serve cups on a platter, with green onions, chilies and basil leaves in dishes alongside as DIY garnish.
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