Ingredients:FOR THE SHRIMP:
1 pound shrimp, shelled and deveined
2 teaspoons soy sauce
1 teaspoon freshly grated orange zest
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon sesame oil
Bamboo skewers, soaked in water for 30 minutes
1 cup matchstick-cut carrots
1 cup matchstick-cut cucumbers
1 head iceberg, butterhead or Boston bibb lettuce, leaves separated into "cups"
Sriracha hot sauce (or any hot chili sauce)
FOR THE SALSA:
1 cup diced mango
1 cup diced papaya
1/2 cup diced kiwi
Pinch of chili powder
1/4 teaspoon kosher or sea salt, or to taste
Freshly ground black pepper
For the Tropical Fruit Salsa: Combine ingredients and set aside until ready to use.
For the Shrimp Lettuce Cups:
Marinate shrimp in soy, orange zest, coriander, chili powder and sesame oil for 15 minutes. Skewer the shrimp on bamboo skewers. Grill shrimp on medium-high, direct heat about 2 minutes on each side or until cooked through. Serve with Fruit Salsa, carrots, cucumber, lettuce cups and hot sauce.