Spicy Lambi Lettuce Wraps

Lambi = Conch. Conch is often over-cooked which gifts it a rather 'chewy' texture. This recipe has an amazing spicy flavor with the perfect small bite-size pieces and grilled quickly, mmm! This will definitely turn anyone into a conch lover!  Chicken would work in place of the conch for anyone who would prefer le poulet!

Ingredients:  Conch (or chicken), Paprika, Crushed Red Pepper, Hot Sauce, Balsamic Vinegar, Salt, Pepper, Cayenne Pepper, Seasoned Salt, Miniature Sweet Peppers, Tomato, Lettuce


As you can see in the image with the cutting board (yes that is a cutting board with Mardigan on it...love!) I purchased the Lambi that had not yet been cleaned. This was very time consuming.  I recommend purchasing the Lambi that has already been cleaned.

-Cut the conch or chicken into no bigger than penny-size pieces.
-Add 3 dashes of paprika, hot sauce and cayenne pepper.

-Add pinch of salt, pepper, and crushed red pepper. Mix well.
-Let marinate for approximately 20 minutes.
-Add 3-4 spoonfuls of balsamic vinegar.
-Making sure your grill is very hot, add the conch including any extra juice.  If you are using a grill with slits, put foil down first. The conch should steam and/or sizzle when you add it to the grill.
-Flipping after about two minutes, the conch should be cooked and ready to go within five minutes because the pieces are so small!

-After the conch are finished and cooked through, add the vegetables to the grill. You can brush the vegetables with some olive oil and sprinkle sea salt. The juices from the conch mixture should still be on the grill or on the foil to add to flavor.
-Let the vegetables grill for approximately 8 - 10 minutes.

Ready to enjoy! These are pretty messy so make sure you have napkins nearby!

Mardigan's Recommendation: I have no idea what this stuff is, but be patient! Keep your eye on the ball! She always drops some on the floor when she moves from cutting board to the grill. That is your moment to strike!