Grilled Shrimp Lettuce Cups with Corn, Red Bell Pepper and Tarragon

• 96 each uncooked large shrimp, peeled, deveined (31-35 ct.)
• 2 cups cooked corn
• 1 cup red bell peppers, finely diced
• 1/3 cup fresh tarragon, chopped
• 3 cups PURE KRAFT Mayonnaise
• 16 each large Bibb lettuce leaves

1. Grill shrimp on medium heat until pink and opaque.
2. Roughly chop.
3. Combine shrimp, corn, peppers, tarragon and mayo.
4. Spoon about 1/2 cup mixture into each lettuce cup.

shrimp, corn, red bell peppers, fresh tarragon, mayonnaise, bibb lettuce leaves

Taken from www.kraftrecipes.com/recipes/grilled-shrimp-lettuce-cups-corn-red-bell-pepper-tarragon-178616.aspx (may not work)