Hit ENTER to search or ESC to close
print recipe


1 cup Lime Vinaigrette Dressing & Marinade (KE2018)

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 Serrano Chili Sauce with Garlic & Toasted Sesame (KG3265HG)

1 cup firmly packed mint leaves


1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.