Prawn Lettuce Cups with Mimosa Vinaigrette
- 1 tablespoon cold-pressed olive oil
- 1 garlic clove, minced
- 1 lb raw prawns, peeled and deveined
- 1 cup cooked brown rice (use jasmine or basmati varieties for extra flavour)
- ¼ red onion, sliced very thinly
- 1 large mandarin orange, peeled and chopped
- 12 leaves of green butter lettuce
- Mimosa Vinaigrette
- ¼ cup orange juice (from 1 large mandarin orange)
- 1 T champagne vinegar
- 1 T cold-pressed olive oil
- 1 t dijon mustard
- 1 teaspoon honey
- 1 teaspoon orange zest (from the same mandarin orange as above- grate the zest off then juice it)
- Place the olive oil in a large skillet on the stove over medium high heat. Once the oil is warmed up add in the garlic and sautée for 2-3 minutes, until golden brown. Add in the shrimp and stir occasionally for another 5-7 minutes until the shrimp is cooked through and turned pink.
- Meanwhile, whisk together the vinaigrette ingredients and set aside.
- Turn off the heat, stir in the rice, onion, orange and vinaigrette and leave on the element for a minute or two until the rice warms up.
- Lay out the lettuce leaves and place a spoonful of the prawn mixture in each.
Recipe by Love from the Land at https://www.lovefromtheland.com/prawn-lettuce-cups-mimosa-vinaigrette/
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