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 

Boston Lettuce

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)

Sea salt 

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)


  1. Thaw uncooked frozen shrimp in cold water if purchased frozen, strain. Or peel & devein, rinse and strain fresh shrimp.

  2. Stir and toss shrimp, lime juice, honey, chili flakes, cilantro, garlic, and 2 tablespoons oil in bowl.

  3. Season with salt and pepper, leave aside for 5-10 min to marinate

  4. 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.

  5. Plate shrimp into a bowl with boston lettuce framing the bowl

  6. 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!!

philippe trinhComment