Luau Lettuce Cups
  • 3 Tablespoons Blood Orange-infused Extra Virgin Olive Oil
  • 1 ½ Tablespoons Pineapple White Balsamic Vinegar
  • 1teaspoon minced fresh peeled ginger
  • 2teaspoons chopped fresh mint
  • teaspoon ½sea salt
  • cup ½peeled cubed fresh pineapple
  • cup ½peeled cubed avocado
  • cup ½peeledcubed cantaloupe or honeydew melon
  • pound ½peeled cooked medium shrimp
  • 4- large Boston Bibb lettuce leaves
  • cup ¼rough chopped macadamia nutstoasted*
  1. In a medium bowl, whisk together the oil, vinegar, ginger, mint and salt.
  2. Add the pineapple, avocado, melon and shrimp.
  3. Lightly toss to coat.
  4. Place one lettuce leaf onto each of the four plates rib side down.
  5. Spoon equal amounts of avocado mixture in each then top with the macadamia nuts.
  6. Drizzle with additional Blood Orange Olive Oil.
  7. Serve immediately.
  8. *To toast nuts, place in a small skillet over medium heat. Shake skillet often until nuts are golden all over about four minutes.