Shrimp Lettuce Cups

Nanette and Valentin Humer (IG: @salutesante) / Founders, Saluté Santé! Grapeseed Oil, Napa Valley, CA; Photo by Saluté Santé! Grapeseed Oil

For the Shrimp Salad:
2 tbsp. Salute Santé! Lemon Grapeseed Oil
1 lb cooked shrimp, small or large, cut into halves
1/4 cup chopped red onions
1/4 cup chopped red peppers
1/4 cup minced scallions
1 stalk celery, diced
6-12 butter leaves, washed and dried
1 avocado cut into cube pieces
1 tbsp. fresh horseradish grated
Juice of 1 lime
1/4 cup chopped fresh cilantro
For the Red Jalapeño Aioli:
3 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
1 cup Salute Santé! Original Grapeseed Oil
Salute Santé! Chili Infused Grapeseed Oil to taste
Salt and pepper to taste
1. Chop the shrimp into 1/2-inch pieces and put them in a medium-sized bowl.
2. Toss in the red pepper, red onion, scallions, celery and horseradish into the same bowl with the shrimp. Drizzle with Lemon Grapeseed Oil, lime juice, salt and pepper.
3. Toss well. Let sit to combine flavors. Prepare the Red Jalapeño Aioli.
4. Add Red Jalapeño puree to a mixer bowl.
5. Slowly whisk in Original Grapeseed Oil, one drop at a time.
6. Continue adding all the grapeseed oil until emulsified and sauce thickens.
7. Add a splash of Salute Santé! Chili Infused Grapeseed Oil for desired spiciness and salt and pepper to taste.
8. Arrange lettuce leaves on a large platter. Evenly spoon shrimp mixture into each leaf.
9. Drizzle aioli atop the lettuce cups, garnished with the chopped cilantro. Serve as dip or sauce for grilled meats or veggies, fried snacks or chips.