Key Lime Marinated Shrimps Wrapped in Lettuce With Citrus Crème

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.

Serves 2

CARIBBEAN/SUMMER COCKTAILS



Ruby Red Vodka with Key Lime

As I was perusing my files, I came across some "Caribbean Cocktail" recipes that I put together for a restaurant in the Caribbean.  Since the Bar and Restaurant Show at the Jacob Javits Convention Center in New York City has been taking place for the past two days, I thought it was perfect timing to share them.  Also, all of the recipes are very appropriate for the summer.   One of my favorites is made with Absolut Ruby Red vodka and a twist of key lime (photo above). 

I am a certified bartender/mixologist and volunteer at events at my local VFW.  However, the Caribbean restaurant had requested cocktails made with "egg whites".  Egg Whites?  Okay.  So, I perused the New York Bartender's Guide Essential book  http://www.amazon.com/York-Bartenders-Guide-Essential-Connoisseur/dp/1579120059/ref=sr_1_2?s=books&ie=UTF8&qid=1340820126&sr=1-2&keywords=new+york+bartenders+guide 

Not ALL of the cocktails listed contain egg whites.  But, the names are very Caribbean.  Very Caribbean.  My own comments are in parenthesis and italics. 

Acapulco
4 parts light rum (2 oz)
1 part Contreau or triple sec (½ oz)
1 part fresh lime juice (1/2 oz)
Bar sugar (1 tsp or ½ oz)
1 egg white
1 sprig fresh mint
Combine rum, Contreau, lime juice, sugar and egg white into cocktail shaker ½ filled with ice.  Shake well. Strain into glass almost filled with ice.  Garnish with mint.

Aruba
4 parts gin
1 part white Curacao
2 parts fresh lemon juice
½ egg white
Orgeat (almond) syrup (1 tsp)
Combine all with ice in cocktail shaker.   Shake well. Strain into chilled cocktail glasses.

Bird of Paradise

4 parts gin
2 parts fresh lemon juice
Bar sugar (1 tsp)
Grenadine (1 tsp)
1 egg white
Sparkling water
Combine all except sparkling water in a cocktail shaker with ice.  Shake vigorously.  Strain over iced cubes into chilled highball glass.  Fill with sparkling water and stir gently.

Clam Voyage

3 parts light rum
2 parts Strega
Passion fruit syrup
Fresh lemon juice
½ egg white
Combine all in blender with ice.  Blend at low speed until smooth and pour into chilled champagne flute.

Diamond Head

4 parts gin
1 part apricot brandy
2 parts lemon juice
Fine sugar (1/2 tsp)
½ egg white
Combine all in cocktail shaker with ice.  Shake and strain into chilled cocktail glass.

Devil’s Tail (or….AKA Devil’s Island)

4 parts light rum
2 parts vodka
Apricot brandy (2 tsp)
1 part lime juice (1/2 oz.)
Grenadine (2 tsp.)
Lime twist
Combine all (except twist) in a blender with ice and blend on low until smooth.  Pour into chilled champagne flute and garnish with lime twist.

Pirate’s Julep (for all the “Pirates” on the Islands)

6 parts gold rum
White Curacao
Orgeat (almond) syrup – 1 tsp.
3-5 dashes Peychaud’s bitters
10 mint leaves
Fresh mint sprig
Muddle mint leaves in chilled highball glass with Orgeat syrup.  Add bitters, fill glass with crushed ice and pour in rum.  Stir until glass frosts.  Float Curacao on top and garnish with mint.

Virgin Island

6 parts pineapple juice
2 parts coconut cream
2 parts lime juice
Orgeat syrup (1/2 tsp)
Pineapple Spear
Combine all (sans pineapple spear) in blender with ice.  Blend until slushy and pour into chilled highball glass.  Garnish with spear.

Barbie’s Special Cocktail  (for the twenty-something crowd wearing push-up bras and 7” stilettos  – Barbie did turn 50 a few years ago…hopefully the 50-something crowd will not be wearing push-up bras and 7” stilettos)

4 parts apricot brandy
2 parts half and half
2 parts Gin
Combine all with ice in shaker.  Shake well.  Strain into chilled cocktail glass.

CoCo Chanel (no need to explain this one...unless you're under 40)
3 parts gin
3 parts coffee liqueur
3 parts half and half
Combine all with ice in shaker.  Shake will and strain into chilled cocktail glass.  Garnish with round tiny white candies that “resemble” pearls.

Pink Pussycat (not the place on Greenwich Street in NYC)

4 parts gin
Pineapple juice
Dash Grenadine
Pineapple spear
Pour gin into chilled highball glass over ice cubes.  Fill with pineapple juice and add a dash of grenadine.  Stir and garnish with pineapple.

Bachelor’s Bait (more of a “Bachelorette’s Bait”)

4 parts gin
3 dashes orange bitters
Grenadine (3/4 tsp.)
1 egg white
Combine all in cocktail shaker with ice.  Shake well and strain into chilled cocktail glass.