Hubby and I enjoy us a bottle of wine and something nice to eat, just the two of us. Since we aren't feeding four other people when we go out in Mabel, we can fix things we love to eat - like shrimp!
I found a recipe for Shrimp Lettuce Wraps that were super easy to make in advance and pack in Mabel's fridge. Once we were ready to eat, we just spooned the filling into lettuce leaves and poured the wine. Easy peasey.
Shrimp Lettuce Wraps
3 T fresh lime juice
3 T olive oil, divided
2 T soy sauce, divided
3 t grated fresh ginger
1 clove garlic, minced
1 lb fresh shrimp, peeled and de-veined (I used smallish ones)
1/2 red bell pepper, diced
2 green onions, diced
romaine lettuce leaves
Combine lime juice, 2 T oil, 1 T soy sauce, ginger and garlic. Add the shrimp and marinate in the fridge for 30 minutes. In a skillet heat the rest of the oil over medium high heat. Add bell pepper and green onions and cook 3 minutes. Add shrimp with marinade and cook 3 minutes. Stir in 1 T soy sauce. Chill. Serve in lettuce leaves.
I bought some cute plastic Talavera-design plates at HEB at the beginning of summer.
We enjoyed our shrimp lettuce wraps with some cheese cubes, wine from Bar Z, and our battery-operated candle, while the rain came down at Palo Duro Canyon.