|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
|-||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|