BOSTON LETTUCE WRAPS WITH BOOCH'IN CILANTRO & LIME SHRIMP
Cilantro & lime is a flavor profile that’s never gets old. We paired it with some kombucha for a little extra tang and added a little chili heat to spice it up!
1/2- 3/4 lb. medium shrimp, peeled and deveined
Juice of 1/2 lime
2 cloves garlic, minced
2 tbsp. freshly chopped cilantro
3 tbsp. extra-virgin olive oil (2 tbs for marinade + 1 tbs for cooking)
Freshly ground black pepper
2 tbs Seek North Pineapple Elderflower Kombucha (available at Dean & Deluca)
1 tbs butter
1/2 teaspoon honey
Pinch of hot chili flakes (or a few pinches if you like heat)
Thaw uncooked frozen shrimp in cold water if purchased frozen, strain. Or peel & devein, rinse and strain fresh shrimp.
Stir and toss shrimp, lime juice, honey, chili flakes, cilantro, garlic, and 2 tablespoons oil in bowl.
Season with salt and pepper, leave aside for 5-10 min to marinate
Add tablespoon oil of into large pan or skillet. Add shrimp, marinade from shrimp, butter and cook until shrimps are cooked. About a minute and a half two min per side. Add salt & pepper to taste.
Plate shrimp into a bowl with boston lettuce framing the bowl
Serve along side an extra plate of washed boston lettuce and dig in! Just place a few shrimps on a lettuce leaf, gently fold/wrap & enjoy!!