Tempura Shrimp Lettuce Wrap with Artichoke Hummus

Ingredients:

Harvest of the Sea - Bakeable Tempura Shrimp

1 Bottle Olive Oil Extra Virgin

Sea Salt

Black Pepper

6oz. Artichoke Hearts quartered

1/3 cup Sour Cream

1/2 cup Great Northern Beans canned

1 Lemon

1 bunch Italian Parsley

1 head of Romaine Lettuce

Fresh chives for garnish

Download - Tempura Shrimp Lettuce Wrap with Artichoke Hummus

Instructions

Preheat oven to 400 degrees take a cookie sheet and line with aluminum foil. Place tempura shrimp on the foil and baked for approximately 8-10 minutes. Flip shrimp one time to ensure the shrimp are golden brown all around.

In food processor combine, drained artichoke hearts,drained beans, 1 TBS Extra Virgin Olive Oil, & sour cream. Process until smooth. Cut Lemon in half and add fresh lemon juice, Salt & Pepper to taste. Use remaining lemon for garnish

Next finely chop parsley fold 1 TBS of the parsley into the artichoke mixture.

Wash & Cut Romaine Lettuce leaves to fit the size of the Tempura Shrimp.

To Plate:

Place romaine lettuce pieces down first add Tempura shrimp and a spoonful of the Artichoke Hummus on top. Garnish with Chive and lemon wedges.