Ingredients
1 teaspoon extra virgin olive oil
2 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1/2 teaspoon minced garlic
1 small green onion, chopped
1 tablespoon hoisin sauce
pinch white pepper
1 pound (20) large shrimp
1 tablespoon red pepper (minced)
Bibb Lettuce
Instructions
In a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, hoisin sauce, and white pepper together to make a marinade.
Peel, devein, and clean the shrimp, rinse in cold water and set aside to chill for 30 minutes.
Cook the shrimp in a non-stick skillet on medium heat with 2 tablespoons of the marinade for 2 to 3 minutes—it's done when it turns pink. Pour the skillet contents into the marinade bowl add the red pepper, toss and set aside to chill. Place 4 serving dishes with the shrimp to chill.
To serve: On each of 4 chilled serving plates, place a bed of Bibb lettuce, spoon the shrimp onto the lettuce. Serve
