Easy to prepare, and you can easily make different variations of vegetables and herbs.
Here is a step-by-step recipe:
1. Choose two ripe tomatoes, heirlooms would be best.
2. Chop the tomatoes and sprinkle with 1/4 teaspoon sugar, which improves the flavor of tomatoes.
3. Chop up about 2 tablespoons of cilantro.
4. Combine the tomatoes, cilantro and 1 teaspoon of crushed pepper, let stand.
5. Roast four corn ears on a grill or under the broil for 5 minutes or until brown edges appear.
6. Cut the corn off the cob, and combine with the tomato mix
7. Wash and pat dry several large butter lettuce leaves.
8. Drizzle skewered shrimp with sesame oil and BBQ sauce or Hoisin sauce and place under broil for about 3 minutes on each side.
9. Shrimp will flake easily with fork when done. Don't over do it unless you like rubber shrimp.
10. Arrange the tomato-corn salad and four shrimp on each leaf, roll up and enjoy.
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An easy, bright and refreshing summer dinner!
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