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1 cup cucumber matchsticks
¼ cup finely chopped fresh mint
Iceberg or Bibb lettuce
Blend:
Whisk together mayo, garlic, lime juice, salt and chipotle pepper. Scrape half into a small bowl, cover and chill.
Season:
Thread shrimp onto 4 skewers (if you're using wooden skewers, first soak them in water for 10 minutes). Brush shrimp all over with remaining spicy mayo. Cover and chill.
Toss:
In a large bowl, toss together red pepper, cucumber, cilantro and mint. Dress with about ¼ cup chilled spicy mayo; toss with a fork.
Fill:
Choose 8 sturdy lettuce leaves. Set 2 on each of 4 plates. Scoop vegetable mixture onto each lettuce leaf.
Grill:
Build (or spark) a hot fire. Grill shrimp until pink, curled and just cooked through, about 3 minutes per side.
Roll:
Use a fork to slide shrimp off skewers and onto vegetables. Let each guest roll up lettuce, burrito-style, into a fresh and tasty wrap. Serve with additional spicy mayo, if you like.
Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.
