Shrimp Wraps or Salad with Spicy Dressing Adapted from Leah Eskin
1 cup mayonnaise or Miracle Whip
2 cloves garlic, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon red pepper flakes, as desired
1 pound medium shrimp, peeled and deveined
1 cup red bell pepper matchsticks
1 cup cucumber matchsticks
1/4cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
Iceberg, Bibb, or Boston Lettuce
Whisk together mayo, garlic, lime juice, salt and red pepper flakes. Chill
In a large bowl, toss together red pepper, cucumber, cilantro and mint. Add 1/4 cup chilled, spicy mayo: toss with a fork.
Choose 8 sturdy lettuce leaves. Set 2 on each of 4 plates. Spoon vegetable mixture onto
each lettuce leaf.
Thread shrimp on skewers. If using wooden skewers, soak in water for 10 minutes, beforehand, Grill shrimp over hot fire until pink, curled and just cooked through, about 3 minutes per side.
Remove shrimp from skewers, sliding with a fork onto the vegetables. Have each person roll their own lettuce leaves, burrito style, or just leave a salad on the plate. Serve with more spicy dressing, if desired.