It is officially fall in San Francisco and while sadly, we do not have the beautiful changing leaves, we do have 80 degree weather. The weather makes me want to just play outside and enjoy everything the city has to offer, including the plentiful parks.
This weekend marks one of the biggest celebrations in the parks all year, The Hardly Strictly Bluegrass Festival. I am grilling out ahead of time and coming prepared with these fun, Shrimp Taco Lettuce Wraps. You can make the ingredients up to a day ahead of time and keep them refrigerated or eat them when the shrimp is fresh off the grill. Either way they are guaranteed not to disappoint.
Shrimp Taco Lettuce Wraps Recipe
prep time: 20 minutes
grill time: 5 minutes
1 pound shrimp (should be around 16-20)
1 head of iceberg lettuce
1 avocado, pitted
1 cup extra virgin olive oil
1 jalapeño, seeded
1 teaspoon salt
1/2 cilantro leaves
1 head of cabbage, shredded
1 jalapeño, seeded and thinly sliced
1 avocado, pitted, peeled and cut into small cubes
Juice of 1 lime
1/4 cup cilantro leaves
1/4 cup extra virgin olive oil
salt and pepper
Start your grill, turning the heat to a medium low. Place your skewers in a deep dish of water to make sure they don’t burn on the grill.
Blend the marinade ingredients together using a blender. Then soak the shrimp in the marinade, while you prepare the coleslaw.
Mix together the coleslaw, adding salt and pepper to taste.
Place 3-4 shrimp on each skewer, leaving a small separation between each shrimp to ensure even cooking.
Once the grill is properly heated, place the shrimp on the grill for 1.5 minutes and flip. Cook the shrimp for another 1-2 minutes.
Peal a leaf of iceberg lettuce off the head and then scoop a generous amount of coleslaw on top filling the middle of the leaf. Place 2-4 shrimp on top and enjoy!
This can also be enjoyed as a salad.