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.
Recipe
Author
Hy-Vee Monthly Ad
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Recipe Source:
Hy-Vee Monthly Ad May 2022