Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Pat shrimp dry with paper towels.
These Grilled Shrimp Lettuce Cups make a delicious light lunch or appetizer! Top with homemade peach salsa for a bursting bite of sweet and fruity flavors.
Servings and Ingredients
|1 lbs. Fish market natural raw peeled and devined shrimp, (16 to 20 ct.)|
|¼ c. plus 1 tbsp. Hy-Vee Hickory House Caribbean jerk marinade, divided|
|½ c. Hy-Vee frozen cut golden corn, thawed|
|½ c. yellow peach, pitted, and chopped|
|½ c. avocado, seeded, peeled, and chopped|
|¼ c. red onion, chopped|
|8 large butterhead lettuce leaves|
|Fresh cilantro, for garnish|
|Lime wedges, for serving|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Metal skewers
- Meat thermometer
- Medium bowl
Thread shrimp onto metal skewers. Brush with 1/4 cup jerk marinade. Grill shrimp 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. remove from grill; let stand 5 minutes.
Place corn, peach, avocado, red onions, and remaining 1 tablespoon jerk marinade in a medium bowl; toss to combine.
Place lettuce leaves, in a single layer, on a large serving platter. Remove shrimp from skewers and arrange on lettuce leaves. Top with peach salsa. Garnish with cilantro and serve with lime wedges, if desired.
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