Iceberg Babies®
Spicy Lemon
Shrimp Cocktail


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 4 cups water
  • 2 cups dry white wine
  • 2 bay leaves
  • 40 large shrimp, tail on, peeled, and de-veined
  • 2 small red peppers, washed, seeded, thinly sliced
  • 2 small red onions, thinly sliced
  • 2 lemons, peeled and thinly sliced


  • 1 cupolive oil
  • 2 tbspred wine vinegar
  • 2cloves garlic, minced
  • 2 tbspdry mustard
  • 1/2 tspcayenne pepper
  • 1 tspsalt
  • 1/2 tspblack pepper, coarsely cracked
  • 2 tbspparsley, finely chopped


  1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely. Cut off the cap of the lettuce. Scoop out the center, creating a bowl. Finely julienne the top and the lettuce removed from the center. Set aside in the refrigerator.
  2. Combine water, wine and bay leaves in a saucepan and bring to a boil.
  3. Add shrimp, reduce heat and simmer/steam covered for 3 to 5 minutes, until shrimp are pink on the outside and just cooked in the center. Remove with a slotted spoon and place in a bowl.
  4. Add red peppers to the remaining shrimp broth and simmer for one minute. Remove peppers with a slotted spoon and drain.
  5. Add red peppers, onions, and sliced lemon to the shrimp.
  6. Combine marinade ingredients and toss with shrimp mixture. Refrigerate for 4 hours.
  7. Remove shrimp from marinade and hang five shrimp from each Iceberg Babies® bowl. Mix the julienne lettuce with the marinade and place the salad inside the lettuce bowl.
  8. Garnish with parsley flakes and red pepper strips.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA