This is my version of those lettuce wrapped chicken/beef dishes. Mine is done with shrimps, marinated in fresh key lime juice and wrapped in lettuce from the farmer's market. The citrus cream adds enough coolness to enhance the flavor and it all just screams summer!
1/2 pound of large shrimps, peeled and deveined
1 1/2 Tablespoons garlic, chopped
1 1/2 Tablespoons freshly-squeezed key lime juice (from 5 key limes)
1 Tablespoon extra virgin olive oil
Pink sea salt, to taste (about 1/16 teaspoon)
White pepper, to taste (about 1/16 teaspoon)
8-10 whole leaves of lettuce (to use as wraps)
For the citrus Crème:1 1/2 Tablespoons freshly-squeezed key lime juice (from 5 key limes)
1/2 Tablespoon freshly-squeezed lemon juice
Zest of 4 key limes
Zest of 1/2 lemon
6 tablespoons Sour Cream
Toss the shrimps with the garlic, key lime juice, olive oil. Season with pink sea salt and white pepper. Let shrimps marinate for about 5 minutes.
While shrimps are marinating, whisk together all the crème ingredients.
Saute shrimps for 1-2 minutes per side. When shrimps are done, let shrimps rest for a minute or two.
Serve shrimps in a warm dish next to a plate of lettuce leaves and a bowl of the citrus crème.
For each serving, place a heaping spoonful of shrimps in an individual lettuce leaf and serve with a dollop of the citrus crème.