Serve these wraps finished, or offer guests "kits" that include little mounds of each component and let them assemble the wraps themselves. (The components also could be served as a composed salad.)
There is lots of chopping to be done here; the Swamp Circle and chefs made it a team event. The very thin strips (julienne) should be uniform in size.
These shrimp should be slightly translucent and light white when done. The chef used heads-on Marvesta shrimp (available from www.marvesta.com), which can be shipped directly, and recommends using heads-on shrimp to ensure freshness. If you do buy them, freeze the heads and use them later for stock.
You want just a hint of curry in this recipe; add it a sprinkle at a time. The fruit should be ripe, but not so far along that it can't be cut into thin strips without falling apart.
Yield: Makes 32 wraps or 8 main-course salads
- For the sauce
- 1/2 cup freshly squeezed lime juice (from about 4 limes)
- 1/2 cup Thai fish sauce
- 1/2 cup minced ginger root
- 1 to 2 teaspoons minced thin red chili peppers
- 3 tablespoons sugar
- For the shrimp
- 3 pounds 21- to 25-count white shrimp, peeled and deveined, heads removed
- 1/2 cup unsalted butter, melted
- Candied citrus powder (optional; see NOTE)
- Curry powder
- Freshly ground black pepper
- For the wraps
- 32 large butterhead lettuce leaves, such as Boston or bibb, trimmed into circles
- 2 cups carrots, trimmed and cut into very thin 3-inch strips (julienne)
- 2 cups celery, cut into julienne
- 2 cups hearts of palm, cut into julienne
- 2 cups unpeeled apple, cut into julienne
- 2 cups small yellow papaya, peeled, seeded and cut into julienne
- 2 cups shredded cabbage
- 2 cups pencil-thin asparagus, trimmed and cut into 3-inch lengths
- 2 cups unpeeled pears, cut into julienne
- 2 cups peaches, pitted and cut into julienne
- 2 cups bean sprouts
- 2 cups cilantro leaves
- 2 cups orange segments, preferably from Seville oranges (peel and pith intact)
- 2 cups pink grapefruit segments, peel and pith removed (about 2 grapefruit)
For the sauce: Combine the ingredients in a medium bowl. Taste for balance and adjust if needed. Cover and refrigerate for 30 to 60 minutes.
For the shrimp: Preheat the oven to 250 degrees. Line a large rimmed baking sheet with parchment paper.
Pat the shrimp dry and toss them in the butter to coat. Sprinkle with the citrus powder, if using; the curry powder to taste (no more than a teaspoon); and salt and pepper to taste. Arrange the shrimp on the baking sheet and bake for 2 to 3 minutes, then turn the shrimp over and bake for 2 to 3 minutes, until just barely cooked. Transfer the shrimp to a bowl; cover and refrigerate.
For the wraps: Set out the 32 lettuce leaves. then divide the shrimp and ingredients for the wraps among the leaves and roll up. Drizzle the sauce over the wraps or over the salads as a light dressing.
Adapted from Restaurant Local chef Richard Hamilton.
Tested by Bonnie S. Benwick.
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