 | | Directions | | In a medium bowl, combine lime juice, vegetable oil, soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes. In a medium skillet, heat bell pepper, green onions and water chestnuts over medium high heat, stirring occasionally, cook for 3 minutes. Add shrimp and marinade and cook 3 more minutes, or until shrimp are pink and cooked through. Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling. |
|
|
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 8
|  | | Ingredients | | - | | 3 tablespoons lime juice |
| - | | 2 tablespoons vegetable oil |
| - | | 2 tablespoons soy sauce |
| - | | 3 teaspoons fresh ginger, grated |
| - | | 1 clove garlic, minced |
| - | | 1 pound shrimp, peeled, deveined |
| - | | 1/2 red bell pepper, diced |
| - | | 2 green onions, diced |
| - | | 1 can water chesnuts, drained, chopped (5 oz can) |
| - | | 1 head Bibb or Iceberg lettuce |
| |
| |
