Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa

Ingredients

• 1 pound shrimp, shelled and deveined
• 2 teaspoons soy sauce
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon sesame oil
• Bamboo skewers, soaked in water for 30 minutes
• 1 cup matchstick-cut carrots
• 1 cup matchstick-cut cucumbers
• 1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into “cups”
• Sriracha hot sauce (or any hot chili sauce)
• 1 cup diced mango
• 1 cup diced papaya
• 1/2 cup diced kiwi
• Pinch of chili powder
• 1/4 teaspoon kosher or sea salt, or to taste
• Freshly ground black pepper

Instructions

1. For the Tropical Fruit Salsa:
2. Combine ingredients and set aside until ready to use.
3. For the Shrimp Lettuce Cups:
4. Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.