Asian Shrimp Lettuce Wraps

So I think I literally threw dinner on some lettuce and served it tonight. What a busy day!!! I was treating my son to a movie on a school night! This is big stuff, a huge treat. I've never done this, but he's really been working hard and I wanted to reward him. So we quick put dinner together while working on his homework. Grabbed our jackets and ran out the door! Just getting home at nearly 9 pm. I'm ready to put my feet up, a cocktail, oh yeah and one more load of laundry to fold. I think we are going to use that handy permanent press button in the a.m. shh don't tell anyone!


18 Jumbo Large Shrimp, deveined and peeled.
1 large Red Bell Pepper, cut in matchsticks
One large Carrot, cut in matchsticks
2 cloves of Garlic, minced
Handful of your favorite mushrooms, sliced
1 tbsp. low-sodium soy sauce
1 tsp. Sweet Chili Sauce
1 1/2 tsp. Sesame Oil
1 tbsp. Rice Wine
1/2 teaspoon sugar
Large lettuce leaves such as Romaine

In a large bowl combine the soy sauce, chili sauce, sesame oil, rice wine and sugar. Toss in the shrimp, set aside, and let marinate at least 15 minutes.
In the meantime, Saute the red pepper, garlic, carrots and mushrooms until desired tenderness.  Take them out and transfer to a bowl for later use.
Cook the shrimp on each side for 2 minutes. Careful not to over cook or they will turn into rubber.
Top the lettuce with the shrimp and vegetable mixture, roll up and enjoy! 




Copyright © 2012 Salvo-lutions by, Dana Salvo