The Gourmet Review

Grilled shrimp, sliced mango, hearts of palm, a bit of herb oil and cilantro lime sauce are combined for a great taste sensation. Chef Nick at Four Seasons Hualalai serves the shrimp lettuce wrap at the Beach Tree Restaurant or poolside.

INGREDIENTS

9 halves Grilled Shrimp (large)

3 Leaves Butter Lettuce

2 oz. Julienned Mango

2 oz. Hearts of Palm

2 oz. Avocado

1 oz. Herb Oil

3 oz. Cilantro Lime Sauce

Fresh flat leaf parsley to  sprinkle for garnish

DIRECTIONS

Marinate the Shrimp in herb oil.(If you don’t have time to make the herb oil, brush with extra virgin olive oil or garlic infused olive oil). ¬†Season. Grill. Chill and cut in half. Pick out the largest leaves from the head of butter lettuce for the wrap. Wash and dry lettuce gently. Julienne the hearts of palm and mango.

Lightly drizzle with cilantro lime yogurt sauce. Garnish with chopped fresh parsley. Then wrap 3 shrimp halves, avocado, mango and hearts of palm in each lettuce leaf.

CILANTRO LIME YOGURT SAUCE

 INGREDIENTS

¬Ĺ Cup Lime Juice

2 Bunches Cilantro

5 Cloves Garlic

1 Cup Sour Cream

3 Cups Plain Yogurt

Salt

DIRECTIONS

Blend the lime juice, cilantro and garlic in a blender until smooth. Whisk into the yogurt with sour cream. Check seasoning and adjust with salt or more lime juice if needed.

HERB OIL

INGREDIENTS

1 1/4 Cups Pure Olive Oil

1/2    Cup Fresh Basil leaves

1        Bunch fresh Parsley leaves chopped

1        Teaspoon kosher salt

3        Small cloves peeled garlic

1        Whole peeled shallots chopped

DIRECTIONS

Place olive oil, basil, parsley, garlic and shallots in a blender or food processor and puree until smooth.

As it sits, the oil should separate, with the solids on the bottom and the oil on top.

This can be used for marinating vegetables, beef and pork, as well as fish.

NOTE: ¬†For an alternative easy presentation, you can use the smaller bibb lettuce leaves and substitute a small handful of baby shrimp if you can’t find the larger shrimp to grill.

– The Gourmet Review

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