New England Shrimp and Lobster Lettuce Rolls

Name: New England Shrimp and Lobster Lettuce Rolls
Yield: 4 servings
Ingredients: 16 raw jumbo shrimp, peeled and deveined; 1 medium zucchini, sliced lengthwise into long, 1/2-inch-thick slices; Extra-virgin olive oil (EVOO), for drizzling; Salt and freshly ground black pepper; 1 celery rib, finely chopped; Juice of 1 lemon; 1/2 to 3/4 cup mayonnaise (eyeball it); 1/2 small yellow onion, grated; Several dashes of hot sauce, such as Tabasco; 1 large half-sour or dill pickle, finely chopped; 2 tablespoons capers, drained and roughly chopped; 3 sprigs fresh tarragon, leaves stripped and chopped, about 2 tablespoons; 1 handful fresh flat-leaf parsley, chopped; 2 small cooked lobster tails, about 10 to 12 ounces total, or 1 tub (8 ounces) cooked lobster meat (available at some fish counters); 12 grape tomatoes, halved; 1 head Boston or Bibb lettuce, leaves separated

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

16 raw jumbo shrimp, peeled and deveined

1 medium zucchini, sliced lengthwise into long, 1/2-inch-thick slices

Extra-virgin olive oil (EVOO), for drizzling

Salt and freshly ground black pepper

1 celery rib, finely chopped

Juice of 1 lemon

1/2 to 3/4 cup mayonnaise (eyeball it)

1/2 small yellow onion, grated

Several dashes of hot sauce, such as Tabasco

1 large half-sour or dill pickle, finely chopped

2 tablespoons capers, drained and roughly chopped

3 sprigs fresh tarragon, leaves stripped and chopped, about 2 tablespoons

1 handful fresh flat-leaf parsley, chopped

2 small cooked lobster tails, about 10 to 12 ounces total, or 1 tub (8 ounces) cooked lobster meat (available at some fish counters)

12 grape tomatoes, halved

1 head Boston or Bibb lettuce, leaves separated

Preparation

Step 1
Preheat an outdoor grill or indoor grill pan over high heat.
Step 2
Place the shrimp in one bowl, the zucchini in another. Drizzle both the shrimp and zucchini with a little EVOO, then season with salt and pepper. Toss to coat completely. Grill the shrimp for 2 minutes on each side, until opaque. Grill the zucchini slices for 2 minutes on each side or until darkly marked by the grill. Remove both the shrimp and zucchini from the grill to cool.
Step 3
While the shrimp and zucchini are cooling, make the tartar sauce. In a medium bowl combine the celery, lemon juice, mayonnaise, grated onion, hot sauce, pickle, capers, tarragon, parsley, and salt and pepper.
Step 4
Chop the cooled shrimp and zucchini into bite-size pieces. Chop the lobster meat the same way. Add the chopped shrimp, zucchini, lobster, and grape tomatoes to the tartar sauce and mix to combine. Arrange the lettuce leaves on a platter and fill each leaf with the shrimp and lobster mixture. Roll up and enjoy.

Rachael Ray's 30-Minute Get Real Meals

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes