Crab Shrimp Lettuce Cups with Black Bean Mango Salsa, Chili Vinaigrette

The crisp-tender qualities of butter lettuce make it a light little holder that can contain any number of fillings, making it a go-to base for summer apps that call for little or no cooking and a perfect showcase for seafood. Only the shrimp requires you turn on a burner, with just three minutes of stove-top time.

Crab Shrimp Lettuce Cups with Black Bean Mango Salsa, Chili Vinaigrette
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CRAB SHRIMP LETTUCE CUPS
  1. 3 tablespoons fresh lime juice
  2. 2 tablespoons vegetable oil, divided
  3. 1 tablespoons soy sauce, divided
  4. 1 tablespoon grated fresh ginger
  5. 1 garlic clove, minced
  6. 16 raw jumbo shrimp, 16-20 count, peeled and deveined
  7. 1 cup lump crab meat, picked over for shells
BLACK BEAN MANGO SALSA
  1. ⅓ cup canned black beans, drained and rinsed
  2. ¾ cup diced fresh mango
  3. 3 tablespoons minced red onion
  4. ¼ cup diced yellow pepper
  5. 1 tablespoon minced and seeded jalapeño
  6. ½ teaspoon minced garlic
  7. 1½ tablespoon white wine vinegar
  8. ½ teaspoon sugar
  9. Juice of ½ lime
  10. Kosher salt and freshly ground black pepper
  11. 2 tablespoons chopped fresh cilantro
CHILI VINAIGRETTE
  1. 3 tablespoons fresh lime juice
  2. ½ teaspoon sherry vinegar
  3. 1 large garlic clove, minced
  4. ½ teaspoon ground cayenne
  5. ¼ teaspoon ground cumin
  6. ½ teaspoon kosher salt
  7. ⅓ cup grapeseed oil or canola oil
  8. ½ tablespoon parsley
SALAD
  1. 1 head butter lettuce
  2. 1 ripe avocado, peeled and sliced Tomatillo salsa, store-bought
  3. Shredded jicama, for garnish
  4. Chopped chives, for garnish
FOR THE SHRIMP
  1. IN a medium bowl, combine lime juice, oil, soy sauce, ginger, and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.
  2. WHILE the shrimp is marinating, make the salsa
FOR THE BLACK BEAN MANGO SALSA
  1. IN a medium bowl, combine the black beans, mango, red onion, yellow pepper, jalapeño, and garlic. Add the vinegar, sugar, lime juice, and salt and pepper, and mix well. Fold in the cilantro and allow to sit at room temperature so the flavors will develop.
FOR THE CHILI VINAIGRETTE
  1. COMBINE the lime juice, sherry vinegar, garlic, cayenne, cumin, and salt in a bowl. Whisk in the oil until emulsified. Stir in the parsley and set aside.
COOK THE SHRIMP AND CRAB MEAT
  1. HEAT a medium skillet, preferably nonstick, over medium-high heat. Add shrimp and cook 3 minutes total, turning once to cook both sides or until shrimp are pink. Transfer to a bowl and stir in the crab meat. Add ¾ teaspoon vinaigrette and season to taste. Allow to cool before plating.
TO PLATE
  1. SEPARATE the lettuce into leaves. Spoon about ¼ cup black bean mango relish into the center. Top with sliced avocado, shrimp, and crab. Drizzle with tomatillo salsa and chili vinaigrette and garnish with shredded jicama and chopped chives.
Hell's Kitchen Recipes http://hellskitchenrecipes.com/