Lime Shrimp Lettuce Wraps Recipe
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Here's a neat idea: Combine chopped cooked shrimp with a variety of crisp vegetables and tasty seasonings; then use lettuce leaves to wrap the mixture, resulting in a unique dish with an Asian flair.
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3 tablespoons lime juice
3 tablespoons olive oil - divided
2 tablespoons teriyaki sauce - divided
1 tablespoon fresh ginger - grated
1 clove garlic - minced
1 pound shrimp - med/large, peeled, deveined, chopped
1 red bell pepper - diced
4 green onions - diced
1 teaspoon Thai red curry paste
5 ounces can water chestnuts, drained, chopped
1 bunch (6 leaves) red leaf lettuce, keeping leaves whole
toothpicks to hold lettuce leaves together
:medium skillet, medium mixing bowl
In medium bowl, combine lime juice, 2 tablespoons olive oil, 1 tablespoon teriyaki sauce, ginger and garlic.
Add shrimp. Let marinade in refrigerator for 30 minutes.
In skillet, heat 1 tablespoon olive oil over medium heat. Add pepper, green onions, and chestnuts.
Cook, stirring occasionally, for 3-5 minutes.
Add shrimp plus marinade and cook until shrimp are pink, about 3 minutes.
Stir in 1 tablespoon teriyaki sauce.
Take each whole lettuce leaf and spoon about 1/4 cup mixture down center of leaf. Fold up bottom edge, then sides over bottom and filling. Secure with toothpick.
For heartier meal - wrap each leaf with a warmed 6-inch tortilla.
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