Piled onto a platter, this impressive dish will wow your family. For a weeknight meal, serve with the avocado and mango as is, but with extra time on the weekend, grill them instead. Grilling enhances the sweetness of the mango and makes the avocado.
|For the vietnamese||style sauce:|
|Lime juice||1/4 Cup (4 tbs)|
|Low sodium soy sauce||2 Teaspoon|
|Fish sauce||2 Teaspoon|
|For the lettuce wraps:|
|Shrimp||1 1/2 Pound , devein (peeled, tail removed, medium)|
|Canola oil||4 Teaspoon|
|Bibb lettuce heads||2|
|Chopped scallions||1/2 Cup (8 tbs)|
|Sliced radishes||1 Cup (16 tbs)|
|Mint leaves||1 Cup (16 tbs)|
|Jalapeno||2 , slice|
|Pitted avocado||2 Small , quartered|
|Peeled mangoes||2 , dice|
2.Soak skewers in water.
3.In a bowl, combine lime juice, honey, water, fish sauce, soy sauce and whisk well for sauce.
4.Thread 3 shrimps per skewer and coat with canola oil
5.Grill over medium heat until cooked or 2-3 minutes per side..
6.Assemble as shown in the video.
7.Serve with prepared sauce and enjoy!