Grilled Shrimp Lettuce Wraps
1/4 cup reduced-sodium soy sauce
2 tablespoons orange juice
1-1/2 teaspoons sesame oil
1-1/2 teaspoons honey
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/2 pound uncooked large shrimp, peeled and deveined
1/2 medium mango, peeled and chopped
2 tablespoons chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons chopped green pepper
1 teaspoon chopped jalapeno pepper
1 to 2 teaspoons minced fresh cilantro
2 tablespoons lime juice
4 large lettuce leaves
In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover
and refrigerate for 20 minutes.
For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice.
Cover and refrigerate until serving.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
Thread shrimp on two metal or soaked wooden skewers. Grill, uncovered, over medium heat for 2-3 minutes on
each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.