Shrimp In Lettuce Wraps

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Washington Post


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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 teaspoon minced thin red chili peppers

3 tablespoons sugar

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

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)

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