Photo by Kate Andersen
Prep Time: 15 minutes Cook Time: 10 minutes
• 1.5 pound shrimp, peeled and de-veined • 3 tbsp. canola oil
• green curly leaf lettuce • chili oil
• cilantro • salt and pepper
• 1 cup mint leaves • 2 Serrano chilies, chopped (can be replaced with jalapeños)
• 4 cloves garlic, chopped • 1 1-inch piece fresh ginger, peeled and chopped
• 2 teaspoon sugar • ¼ cup white whine vinegar (lemon juice can be substituted)
• 2 tablespoons fish sauce
Place the mint, cilantro, Serranos, garlic, ginger, sugar, vinegar, and fish sauce in a blender and pulse until mostly smooth. Season with salt to taste.
Preheat grill or sauté pan to medium high. In a large bowl, toss the shrimp together with the oil, and season with salt and pepper. Cook the shrimp for two to three minutes, until just cooked through. Make sure not to overcook them, as they turn tough or rubbery quickly.
Remove shrimp from the grill, and place shrimp in lettuce leaves with the Serrano-Mint sauce, a little chili oil (optional), and any extra cilantro. Rice can also make a nice addition to the shrimp-lettuce wraps.
Prep Time: 10 minutes Cook Time: 20 minutes
• 1-2 bunches medium carrots • 3 tablespoons extra virgin olive oil
• 2 tablespoons minced fresh dill or parsley
• salt and pepper
Preheat the oven to 400 degrees F.
If the carrots are especially thick, cut them in half lengthwise. Otherwise, leave them whole. Slice the carrots diagonally in about inch thick slices (they shrink some when cooking, so feel free to make them larger). Toss the carrots in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan, spread out in one layer, and roast in the oven for about 20 minutes, or until slightly browned and tender.
Add any extra salt or pepper to taste, and (optional) toss the carrots with the minced dill or parsley. Serve warm.