Lettuce Cups with Thai Shrimp and Carrot Salad

Name: Lettuce Cups with Thai Shrimp and Carrot Salad
Yield: serves 6
Cuisine: United States
Ingredients: 1 pound Perfectly Cooked Shrimp (21-25 size suggested), or any cooked shrimp, peeled; 12 crisp iceberg lettuce leaves; Carrot Salad; ⅓ cup fresh cilantro leaves; ¼ cup finely chopped unsalted peanuts

Preparation info

serves
6

Difficulty
Easy

Appears in

Cooking One on One

By John Ash

Published 2004

About

This make-ahead dish was inspired by a recent trip to Australia. The food scene there has really come of age and though the continent was settled by the British primarily, the food now reflects Australia’s proximity to Asia, and Asian flavors and ingredients abound everywhere.

Ingredients

1 pound Perfectly Cooked Shrimp (21-25 size suggested), or any cooked shrimp, peeled
12 crisp iceberg lettuce leaves

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Arrange the shrimp, lettuce, Carrot Salad, peanuts, and cilantro in piles or bowls on a large platter and let guests fill and roll lettuce leaves as they please.