Hi everyone! They always say better late than never, so here is week 3 of Eat 'n' Meet! I hope every one had a great holiday weekend and some much needed rest! This week's featured chef is a wonderful cook, a mother, a wife, a very busy pharmacist and one of my very best friends:) I am pleased to introduce Liz Davis!!
Shrimp Wraps
1 pound fresh Shrimp, cleaned, deveined boiled and chilled
½ cup good Mayonnaise
2 T Chopped Flat Leaf Parsley
¼ C Red Onion, finely minced
1 t Sugar
Sea Salt
Cracked Pepper
12 medium Butter Lettuce leaves (about 2 heads; it is the hydroponic stuff in the clear plastic container)
1 Fresh Ripe Avocado cut in thin slices
2 t prepared Cocktail Sauce (Golden Dip is my favorite)
1 Lemon, sliced in small wedges
Drain shrimp and dry lettuce leaves with paper towel to avoid a watery wrap. Combine shrimp, mayonnaise, parsley, red onion and sugar. Add salt and pepper to taste. Chill until ready to serve. Arrange lettuce leaves on a large platter. Place about 2-3 shrimp of the mixture on the center of each leaf. Top with 1/8 t cocktail sauce, slice of lemon and slice of avocado. Crack fresh pepper and sprinkle salt on top, if desired. Each leaf can be rolled up when eaten.
I LOVE this recipe because it is so yummy and so easy! If you are like me you never have everything on hand for a recipe so here are a few substitutions:
Real crab for the shrimp, green onions for red onion, fancy leaf lettuce for butter lettuce. I have also made it with the precooked, frozen cocktail shrimp. Just make sure they are completely thawed and drained really well. They are intended to be an appetizer or salad course. However, we eat these for dinner during the summer.
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