Tropical Lettuce Wraps with Shrimp, Pineapple, and Pickled Red Onions.
Tropical Tequila Shrimp Lettuce Wraps
1 jar Terrapin Ridge Farms Tropical Tequila sauce
1 head Bib lettuce
1.5 lbs raw shelled and deveined shrimp
2 cups prepared white rice
Fresh pineapple sliced 1/4 inch thick
Optional pickled red onion and extra crushed red pepper.
1/2 cup Terapin Ridge Farms Tropical Tequila Sauce
1/4 cup olive oil
Juice of 1/2 fresh lime
Zest of one lime
In the shallow bowl add the shrimp and 1/2 of the Tropical tequila sauce. Let shrimp marinate for up to
one hour. Slice the pineapple. Add to a hot Saute pan. Allow it to sear on one side then turn until seared on the
other remove to a plate and set aside. At the same time in a separate pan do the same with the shrimp. Do not crowd the shrimp otherwise they
will steam and not caramelize. Allow the shrimp to sear on one side, turn and sear on the other. The
sauce will help the shrimp to get dark caramelized edges.
Tip: Remove excess sauce from the shrimp. Add the shrimp to the frying pan one at a time until the pan is
full but not crowded. Do not move them until they are ready to turn. Cook the shrimp in two batches if
On a serving plate they are small leaves of lettuce add a heaping tablespoon of rice to each lettuce two or
three pieces of shrimp A slice of pineapple Garnish with pickled red onion. Drizzle with dressing and add
crushed red pepper pepper if desired.
For the dressing add all ingredients to a glass jar with a tight lid shake vigorously.
To make your own pickled red onions add 1 sliced red onion placed into a pint size mason jar, or other
glass or ceramic container with a sealable lid. Add to a small sauce pan 1 1/2 cups white vinegar
2Tablespoons sugar and 1 Tablespoon salt stir until dissolved.
Pour mixture over the onions in the jar until full place on a tight lid to seal then refrigerate.