Hirabara Romaine Lettuce Cups with Grilled Shrimp and Kona Mango Relish


3 heads Baby Romaine (washed thoroughly, leaves separated)

12 shrimp (16–20 per pound size, washed thoroughly under cold water, peeled and de veined, leaving tail portion on)

Marinade for shrimp:

2 cloves garlic, minced

2 sprigs thyme, chopped

1 sprig rosemary, chopped

1 sprig basil, chopped

2 sprigs Italian parsley, chopped

4 tablespoons olive oil

Mix all marinade ingredients in mixing bowl. Add cleaned shrimp and marinate for 45 minutes. Grill shrimp for 2 to 3 minutes on each side or until cooked through.

Mango relish:

1 cup ripe Kona Mango, small diced

¼ cup jicama, small diced

½ jalapeño pepper, seeded, deveined and small diced

¼ cup red and green pepper, small diced

¼ cup Maui onion, small diced

2 tablespoons olive oil

½ fresh lime, juiced

Mix all mango relish ingredients in bowl and season with salt and pepper. Place grilled shrimp inside of romaine cup and top with mango relish.