Almond Free Peanut-Lime Shrimp Lettuce Cups with Olive Tapenade

Total time30 min

Prep time20 min

Cook time10 min

5.0

(22)

Almond Free Peanut-Lime Shrimp Lettuce Cups with Olive Tapenade

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined, tails removed
1 tbsp garlic-infused oil
¼ tsp fine salt
¼ tsp black pepper

For the peanut-lime sauce

3 tbsp smooth peanut butter (natural, no added sugar)
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp tamari
1 tbsp maple syrup
1 tsp toasted sesame oil
½ tsp fresh ginger, finely grated
¼ tsp red pepper flakes

For the olive tapenade

½ cup pitted kalamata olives, roughly chopped
¼ cup pitted green olives, roughly chopped
1 tbsp capers, drained and roughly chopped
1 tbsp garlic-infused oil
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, finely chopped

For serving

1 head butter lettuce, leaves separated and washed
4 scallions, green tops only, thinly sliced
1 tbsp toasted sesame seeds (optional)
lime wedges, for serving (optional)

Instructions

1
Make the olive tapenade: combine the Kalamata olives, green olives, capers, garlic-infused oil, lemon juice, and parsley in a small mixing bowl and stir until evenly mixed. Set aside at room temperature while you prepare the shrimp.
2
Whisk together the peanut butter, lime juice, tamari, maple syrup, toasted sesame oil, grated ginger, and red pepper flakes in a medium mixing bowl until smooth and cohesive. Set aside.

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