Grilled Citrus-Prawn Lettuce Cups

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh. For vegans and plant based you can substitute for Tofu.

INGREDIENTS - 4 SERVINGS

• 1 small shallot, finely chopped
  
• 1 13 cm lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  
• 1 Thai chile, thinly sliced
• ½ cup fresh lime juice
• ½ cup fresh orange juice
• 2 teaspoons finely chopped peeled ginger
• 1 teaspoon (or more) kosher salt
• 1 pound large prawns, peeled, deveined, tails removed
• 2 teaspoons toasted sesame oil
• Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

METHOD

• Step 1 - Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over prawn in a medium bowl and toss to coat. Cover and chill 30 minutes.

• Step 2 - Prepare a grill for medium-high heat. Grill prawn until lightly charred and cooked through, 1–2 minutes per side. Transfer prawn to a large bowl and toss with sesame oil; season with salt, if needed.

• Step 3 -Serve prawn with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.