4 fl oz Serrano Mint Sauce
12 large shrimp, peeled and deveined, tail off
12 leaves Boston lettuce
1 tsp scallions, chopped
1 cup julienne carrots
1. Marinate shrimp in Lime Vinaigrette Dressing & Marinade (KE2018) for 4 hours minimum.
2. Heat grill to high and grill shrimp until cooked through.
3. Place shrimp in lettuce leave, drizzle with Serrano Mint Sauce. Garnish with scallions and julienne carrots
Serrano Mint Sauce
1 cup firmly packed mint leaves
1. Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.