Ingredients

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

Directions

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.

Recipe Courtesy of Paula Deen