Lime Shrimp Lettuce Wraps

• 3  tablespoon  fresh limejuice
• 2  tablespoon  vegetable oil, divided
• 2  tablespoon  soy sauce, divided
• 3  teaspoon  grated fresh ginger
• 1 clove garlic, minced
• 1  lb  medium fresh shrimp, peeled, deveined, and chopped
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 1 (5-ounce) can water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

In a medium bowl, combine limejuice, 2 tablespoons oil, 1-tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes. In a medium skillet, heat 1-tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1-tablespoon soy sauce.

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: 5 minutes
Inactive Prep Time: 30 minutes
Cook Time: 6 minutes
Ease of Preparation: Easy
Yield: 6 servings

Recipe courtesy Paula Deen