3 to 4 servings
12 ounces any size Contessa Cooked Tail-off Shrimp
1 teaspoon curry powder
2 tablespoons sweet chili sauce
1 cup sour cream
2 tablespoons coconut, toasted
2 tablespoons peanuts, chopped
1 package butter leaf lettuce
Thaw shrimp and set aside.
In a medium mixing bowl combine the sweet chili sauce, sour cream and curry powder.
Mix well and set aside.
Lay lettuce leaves on a flat surface and evenly spread sauce mixture over lettuce.
Place desired amount of shrimp on top of each piece of lettuce.
Roll shrimp filled lettuce leaves into cylinders and garnish with peanuts and toasted coconuts.
Posted on 09/29/2015 at 01:13 AM