Seafood Lettuce Wraps with Lime, Cilantro Mustard Marinade

Published on January 30, 2014 | In American, Mediterranean, Mexican | By The Social Chef |

- Difficulty Level

I am not sure why I made this but I had made a similar dressing just for salad using red wine vinegar instead of lime and cilantro. The dish was very good and very healthy. You can of course alternate chicken for seafood or just make it all vegetables for vegetarians.

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Recipe Rating

(1 Rating)

Ingredients

1/4 cup extra-virgin olive oil
1 teaspoon Dijon Mustard
2 garlic cloves minced
1/2 fresh lime juice
1 tablespoon fresh cilantro
12 Shrimp cleaned and devained
12 Sea Scallops
1 red onion cut into 1 inch pieces
1 each yellow pepper and red pepper cut into 1 inch pieces
1 zucchini sliced 1/4 inch thick rounds
1 yellow squash sliced into 1/4 inch rounds
Butter bib lettuce

Instructions

1. Combine olive oil, garlic, mustard, lime juice and cilantro and stir well
2. In a glass bowl place shrimp and scallops then drizzle enough marinade to coat all seafood
3. Cover and refrigerate for at least 30-minutes
4. Soak wooded skewers for 30-minutes to prevent burning
5. Place seafood and vegetables on skewer
6. Place 3 tablespoons of marinade in a small dish and with a pastry brush rub on vegetables
7. Preheat grill on high until 350 degrees or higher
8. Place kabobs on grill closing lid and cook for 5 minutes and turn once cooking another 5 minutes or longer depending on size of scallops and shrimp
9. Be careful not to overcook
10. Place lettuce in a circle on plate placing kabobs in center and carefully slide skewers out
11. Use a little reserved marinade to drizzle on top after grilled and a little fresh cilantro then roll into lettuce wraps

Course : Appetizer, Entrée
Recipe Type : Healthy Recipes, Seafood, Vegetables

Instructions

1. Combine olive oil, garlic, mustard, lime juice and cilantro and stir well
2. In a glass bowl place shrimp and scallops then drizzle enough marinade to coat all seafood
3. Cover and refrigerate for at least 30-minutes
4. Soak wooded skewers for 30-minutes to prevent burning
5. Place seafood and vegetables on skewer
6. Place 3 tablespoons of marinade in a small dish and with a pastry brush rub on vegetables
7. Preheat grill on high until 350 degrees or higher
8. Place kabobs on grill closing lid and cook for 5 minutes and turn once cooking another 5 minutes or longer depending on size of scallops and shrimp
9. Be careful not to overcook
10. Place lettuce in a circle on plate placing kabobs in center and carefully slide skewers out
11. Use a little reserved marinade to drizzle on top after grilled and a little fresh cilantro then roll into lettuce wraps

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...