Can be prepared in 45 minutes or less.
Ingredients
36 large shrimp (about 1 3/4 pounds)
1 large garlic clove
3 fresh serrano or jalapeño chilies
1/2 cup fresh lime juice
1/4 cup Asian fish sauce
5 tablespoons packed brown sugar
1/4 cup water
36 medium Bibb lettuce leaves (from about 3 heads)
36 fresh mint leaves
36 small fresh coriander sprigs
Preparation
Step 1
Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)
Step 2
Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)
Step 3
Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.
Nutrition Per Serving
Each hors d'oeuvre
including dipping sauce
about 30 calories and 0.5 gram fat (15% of calories from fat).
#### Nutritional analysis provided by Gourmet
