Officially back in the States from a 10 day trip to Munich, Germany to visit family and celebrate my mom’s 60th birthday. The last time I was in Germany was 2014 so it was really so fun to be back with my family and my fiance, Mitch. I was flooded with so many memories- thinking back to all of the great times we spent with my mom’s parents, our Oma and Opa, who are now unfortunately, deceased.
Nonetheless, it was still so magical to be back in Munich visiting with my mom’s brother and his family and exploring the beautiful city. We ventured to Salzburg, Austria for a few days where Mitch and I thought it was a good idea to climb a massive hill to reach the top where a castle/fortress remained since 1077. It was fun but good Lord, it was a hike. A beer was definitely needed once we reached the top; made the hike going down that much more interesting.
Along with climbing steep hills, sight-seeing, and drinking lots of beer & cappuccinos, we ate everything there was to offer that we knew we could not get in the states. German pretzels, schnitzel, goulash, weißwurst, leberkåse, authentic pizzas, pastries, etc. It’s a wonder that I didn’t come back 10 pounds heavier. Fortunately, we still managed to keep up with some sort of workout routine while we were on vacation.
As you can imagine, once we got back to the states, I told Mitch it was time for a re-set on our stomachs. No more heavy carbs, no more starches, no more (excessive amounts of) meat, no more candy, no nothing!
It’s time to get serious with my healthy eating & workout regimens since our wedding is almost 2 months out!
I wanted to give our bodies something fresh and yummy with a different flair than we had been used to. So, I decided to prepare these delicious & spicy grilled shrimp lettuce wraps. If you aren’t a fan of spicy foods, I recommend leaving out the Thai chili or perhaps substituting with a chili more mild such as de-seeded jalapeño.
For this recipe you will need:
1 lb fresh shrimp, peeled & de-veined
1 small shallot, minced
2 cloves garlic, smashed
1 stalk lemongrass, tough outer layer removed, thinly sliced
1 Thai chili, thinly sliced
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
2 tsp freshly grated ginger
1 tsp kosher salt
Freshly washed Bibb lettuce
1 cup sushi rice, rinsed
3 Tbsp rice wine vinegar
1/2 cup fresno chili, pickled *how-to below*
1/2 cup cucumber, thinly sliced
1/2 cup carrot, thinly sliced
White or Black Sesame Seeds
- Pickling the fresno chili peppers: 1 cup white wine vinegar, 1/4 cup sugar, 1 Tbsp kosher salt, 2 garlic cloves, 6 Fresno chili peppers cut into small rings. Bring the vinegar, sugar & salt to a small simmer. Pour over the garlic and fresno peppers. Allow to sit in the pickling liquid until you are ready to eat. *Ideally this is best to do 1-2 days prior.*
- Time for the marinade. Combine the shallot, garlic, lemongrass, Thai chili, lime juice, orange juice, grated ginger and kosher salt. Refrigerate until you’re ready to marinate the shrimp. *Shrimp should only be marinated for 30-45 mins max*
- While the marinade is combining flavors, cook the sushi rice with 2 Tbsp rice wine vinegar. Once it’s finished, season to taste and add an additional Tbsp rice wine vinegar. Cover and set aside.
- Prepare the Bibb lettuce, cucumber, carrot, basil and cilantro.
- Decorate your lettuce cups however you want!