Thai Shrimp Lettuce Roll-Ups with Ginger-Melon Compote

(makes 8 servings)

Ingredients:

• 1½ cups sugar
• ½ cup water
• ¼ cup + 3 Tbsp. lime juice
• 1 piece fresh ginger, peeled and grated
• 1½ tsp. ground cardamom
• Ground red pepper
• 8 cups melon (about 4 lb.) cut into 3 x ¼ x ¼-inch sticks
• ⅓ cup peanut oil
• 2 Tbsp. mirin (rice wine)
• 1 scallion, finely chopped
• 1 tsp. minced garlic
• 1 tsp. mint
• ½ tsp. salt
• 1 lb. large shrimp, peeled and deveined
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. fish sauce (nam pla)
• 8 Boston or red lettuce leaves

Preparation:

• In small-size saucepan, bring sugar and water to a boil. Reduce heat to low and simmer 3 minutes. Cool slightly.
• Stir in ¼ cup of the lime juice, ginger, cardamom, and red pepper to taste. Place in large-size bowl.
• Add melon and toss to coat. Cover and refrigerate until ready to serve.
• In medium-size bowl, whisk oil, mirin, half of the scallions, garlic, mint, and salt. Add shrimp and marinate in refrigerator up to 2 hours.
• Preheat grill. Coat grill basket with cooking spray. Transfer shrimp from marinade to basket and discard leftover marinade. Grill shrimp, turning once, until opaque (about 4 minutes).
• In small-size bowl, stir cilantro, fish sauce and remaining lime juice and scallions. Spoon into lettuce leaves. Divide shrimp among lettuce leaves and roll up. Top with melon compote and serve immediately.

Make 8 Servings:

Weight loss recipes Amount Per Serving : 352 Calories, 12 g Protein, 55 g Carbohydrates, 2 g Dietary Fiber, 10.5 g Fat, 2 g Saturated Fat, 421 mg Sodium