Michelle Bernstein's
Thai Basil and Butter Contessa Head-On Shrimp
Serves 4

4 tablespoons unsalted good quality butter
8 head-on very large U4 shrimp or prawns
2 tablespoons ginger, peeled and minced
1 tablespoon garlic, peeled and minced
Lemon zest from 1 lemon
1 cup Thai basil, whole leaves
2 blood oranges or tangerines, peeled and cut into 1/2-inch dice
Sea salt
Black pepper
1/4 cup scallions, sliced thin on a bias
8 each lettuce cups, from Boston/bibb hearts

In a large sauté pan over medium low heat, add the butter. When hot, add the shrimp, raise the temperature to medium and cook for 2-3 minutes. Add the ginger and garlic and cook 1 more minute. Add the zest and Thai basil, season with salt and pepper. Cook for about 3-4 minutes or until the shrimp are just cooked through. Add the oranges and scallions. Remove from the heat and place in lettuce cups.