Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals.  I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.

Ingredients

• 3 tbsp fresh lime juice
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 3 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 lb medium fresh shrimp, chopped and deveined
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 5 oz water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

Instructions

• In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
• Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
• In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
• Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
• Stir in the last 1tbsp of soy sauce
• Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)

Before Shrimp

With Shrimp

Overall, it was pretty good and I would definitely make it again. Hope you like it too!