Grilled Shrimp and Arugula Rolls
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Prep Time: 45 mins
Serves: 4
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Ingredients
8 Jumbo Shrimp, raw, peeled and deveined
1 bunch Arugula, washed gently and picked through
1 Red Pepper, grilled and peeled
1 Yellow Pepper, grilled and peeled
2 tsp. Chopped Fresh Cilantro
4 Rice Paper Wrappers
Salt & Pepper
Dipping Sauce (equal parts honey and whole grain mustard)
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Indoor Preparation
Skewer shrimp lengthwise so that they will cook straight.
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Outdoor Preparation
Grill over high heat, cool and slice. Arugula bruises easily, so wash it carefully and set aside until shrimp is cooked.
Slice the grilled peppers into 1/4" slices. Soak the wrappers in water until soft and malleable. Lay the wrapper out flat, and layer the arugula, sliced peppers and shrimp one by one. Roll it all together. Sprinkle with cilantro. Keep the rice wrappers in layers of damp tea towels to prevent them from drying out.
Use equal parts of honey and whole grain mustard to make sauce for the rolls.
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