Summer is here and we’re already firing up the grill. These light and bright shrimp lettuce wraps are loaded with grilled corn, cherry tomatoes and topped with our very own Lemon Basil Vinaigrette — making them the perfect combination.
You’ll Need:
- 1 lb uncooked shrimp, cleaned with tail on
- 3-4 Tablespoons Gotham Greens Classic Pesto Sauce
- 2 ears of corn, husks removed
- 1 avocado, chopped
- 1/2 pint cherry tomatoes, quartered
- 1/4 red onion, chopped
- 3-4 Tablespoons Gotham Greens Lemon Basil Vinaigrette
- 8-10 Gotham Greens Butterhead Lettuce leaves
- Gotham Greens Basil, to garnish
- Salt and black pepper, to taste
- Wooden skewers
How to Make It:
- Combine shrimp with Gotham Greens Classic Pesto and marinate in a bowl for 30 minutes.
- Soak wooden skewers in water for at least 20 minutes. Thread shrimp onto skewers.
- Pre-heat grill. Spray grates lightly with oil.
- Place shrimp on hot grill and cook until shrimp turns pink, about 3-4 minutes. Flip, and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes. Remove from grill.
- While the grill is still hot, place 2 ears of corn on the grill and cook for about 10 minutes, turning every couple of minutes until charred and the kernels are tender.
- Cut the corn off the cob and add to a large bowl with the avocado, cherry tomatoes, red onion, Gotham Greens Lemon Basil Vinaigrette, salt and pepper. Toss to coat.
- Assemble lettuce wraps by spooning corn salad on a Gotham Greens Butterhead lettuce leaf and topping with the grilled shrimp. Drizzle with additional Lemon Basil Vinaigrette and garnish with fresh Gotham Greens Basil to serve.
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