Summer-Fresh Shrimp Thai Lettuce Appetizers

• 1.5 pounds fresh shrimp, peeled, deveined
• 2 tablespoons grapeseed oil
• 2 limes: reserve juice and zest
• 4 tablespoons sweet thai chili sauce OR siracha, depending on taste
• 1 tablespoon fish sauce
• 1/2 cup rice vinegar
• 2 teaspoons sesame oil
• 1.5 cups chopped fresh cilantro
• 2 teaspoons lime zest
• 1-2 head butter lettuce
• 1.5 cups fresh chopped (chunks) pineapple
• 2 tablespoons raw sugar
• 1 cup crushed roasted peanuts (unsalted)

1. Heat grapeseed oil in large skillet over medium heat. Saute shrimp about 1-2 minutes each side, until just pink.
2. Set shrimp aside and let cool
3. Whisk together lime juice, sugar, chili sauce, fish sauce, vinegar, and sesame oil. Pour 1/2 mixture over shrimp. Stir and let shrimp chill in fridge for at least 30 minutes.
4. Stir the rest of the lime mixture in with cilantro, peanuts, lime zest, and crushed red pepper flakes.
5. When ready to service, tear palm sized leaves off of lettuce head. Place a large spoonful of pineapple in center of each wrap. Then add 1-2 pieces of marinated cold shrimp.
6. Pour the remaining thai sauce (with peanuts and cilantro and zest) over the top of the lettuce leaves.
7. Serve those hungry guests!

fresh shrimp, grapeseed oil, sweet thai chili sauce, fish sauce, rice vinegar, sesame oil, fresh cilantro, lime zest, butter lettuce, pineapple, sugar, peanuts

Taken from food52.com/recipes/19202-summer-fresh-shrimp-thai-lettuce-appetizers (may not work)