Grilled Lettuce with Peppery Tzatziki & Spicy Shrimp
Ingredients
- 1 large head (~750g) iceberg lettuce, quartered
- subs: dino kale or a medium head of cabbage (I would parboil the lettuce first to soften, completely pat it dry, then cook)
- Tzatziki-inspired Sauce
- 1 1/2 cup whole milk (greek) yogurt, plain
- 1 medium cucumber, grated and squeezed (pulp only)
- juice from 1 lemon
- 3 sprigs fresh dill, finely chopped
- 3 red radish (about 14g), grated
- 2 tablespoons olive oil
- sea salt & pepper to taste
- Shrimp
- 1lb wild (jumbo) shrimp, peeled and deveined
- spray oil
- 1 tablespoon ancho chile powder
- 2 teaspoons cumin powder
- 1/2 teaspoon cayenne
- pinch of sea salt & pepper
- Garnish
- fresh dill and olive oil drizzle
- grated radish
- fresh lemon
Steps
Step 1
In a bowl, mix together the ingredients for the tzatziki, season to taste with sea salt & pepper. Set in the fridge to chill while you prepare the rest of the meal.
Step 2
Prep the grill. Fire up the grill to get the grates hot.
Prep the shrimp. In a bowl, add the shrimp, lightly spray it with oil, then add the remaining seasonings. Thoroughly rub the seasoning on the shrimp, then add to a wooden or metal skewer.
Step 3
Slice a lemon or onion in half and cover one side with (avocado) oil, then rub the grates to help ensure the food does not stick. Place the lettuce on the grates on one side and the shrimp skewers on the other side. Grill for 6 – 8 minutes, or until sear and char marks appear, then flip the shrimp and place the lettuce on its other side to grill.
Note: COOKING TIMES WILL VARY depending on the closeness the grill is to the flames or coals, the weather outside (hot vs cold), and/or if you’re using an open flame. Most important point is to monitor the food to ensure shrimp is cooked through AND lettuce is seared (anywhere from 2 minutes per side to 8 minutes per side) 
Step 4
Add the lettuce to a bowl, top with tzatziki, garnish and then enjoy with shrimp! 
