This is an easy to make lettuce wrap that is healthy and delicious.
Grilled Shrimp and Organic Corn Salsa Lettuce Wraps is a perfect lunch or light dinner on a hot, summer day!
If you have never blogged before, you might not know what to expect. This is our third month of food blogging and here’s what we think so far.
The first challenge is writing, especially when you have a language barrier and you didn’t initially spend that much time reading other people’s blogs (which I do now). For me it is almost like a game association. First, I think of a dish I am going to write about. After studying the photos and running through some ingredients, an idea does come up. This is the point I feel like telling a story.
However, sometimes a random idea comes up and I “walk” with it for a day or two and it attaches to one of the recipes all on its own. That’s what happened with Grilled Shrimp and Organic Corn Lettuce Wraps. I wanted to write about my blogging experience and the things I’ve run into. The recipe just rolled into place. You will see.
The second challenge is photography. Not only did we recently move, but we had no idea we were going to start a blog. During the packing process we donated a bunch of things we could really use right now for props. We are not regretting donating these items, but at times, we hear each other say, “Oh that piece would have been a nice backdrop!”. It’s interesting how life turns sometimes and shows you a different road.
We have a basic DSLR camera. It does its work for now, but we are very limited with lighting during the day. It seems bright for a few hours and then the light moves off to another part of the house, usually the opposite end of where we are setup. It’s not unusual to see us take our principal across the house from the kitchen area to the bedroom balcony to get the shot we need. Who would think it is too dark during the middle of a sunny day? To the naked or untrained eye, the room might seem bright enough, but when light approaches a lens, it’s a different world. You can see the photos from our first two weeks and photos today are completely different. That’s what happens when you take camera and start shooting every day. I imagine next month I’ll have a few things to say about the pictures I took today.
The third challenge is eating cold food. Food blogging and cold foods go hand in hand. Let me explain.
We were going at an intense pace, because we are noobs and knew we had to have some good amount of content before we officially announced ChipotlePotato. We had to decide on the recipes to start with and organize the photo shoots as well as the video shoots. We usually schedule one dish a day, which includes preparing the recipe, photographing it and sometimes shooting video. It takes a while at first. Together we discuss the step-by-step process of the recipe, which helps script the photo and video shoot. So a 15-minute recipe easily turns to couple hours and a cold meal. It is more organized today than it was in the beginning, but our food is still cold after the process. If I ever meet a fellow food blogger the first thing I will ask, “How often do you eat hot foods?”. Of course it’s not that dramatic. It’s easy to reheat and the food is room temperature, not refrigerator cold.
Cooler, room temperature foods are actually better for you than cold or hot foods. Our bodies are 37 degrees C, so it is better not to torture it with crazy hot or cold foods. It’s recommended to drink water or juices at room temperature. In Europe it is a normal thing. You might have noticed in restaurants Europeans usually order water without ice. I’m the same way, “No ice please!”.
As you can see, I got carried away. I guess it’s my lack of writing experience. With all that said, I can say Grilled Shrimp and Organic Corn Lettuce Wraps are perfect at room temperature or cold. Enjoy your food!
- 4-6 artisan romaine lettuce, or butter lettuce
- 7-10 shrimps [20-25 count]
- 1 ear of corn
- 1 medium tomato
- 1 avocado
- 1 lime
- 1 jalapeño pepper
- 1/4 red onion
- 1 bunch cilantro
- 1 tablespoon extra-virgin olive oil
- Sea salt, to taste
- Fresh black pepper, course ground
- Grill the corn.
- Add the shrimp to the grill when corn is almost done.
- While grilling, dice up tomatoes, onion, jalapeño, and avocado.
- Cut lime in half and squeeze the juice from both halves.
- Let the corn cool so you can handle it.
- Using a sharp knife cut the kernels off the cob.
- Add chopped cilantro and olive oil.
- Mix the ingredients together.
- Add salt and pepper to taste.
- Fill lettuce leaves with the shrimp and corn salsa. Enjoy!
- Replace the shrimp with another ear of corn and make this a delicious vegan lettuce wrap!
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