Asian Lime Shrimp

3 tablespoons fresh lime juice
3 tablespoons vegetable oil, divided
2 tablespoons soy sauce, divided
3 teaspoons grated fresh ginger
1 clove garlic, minced
1 pound 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 butter lettuce, cored, cut in 1/2
In a medium bowl, combine lime juice, 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.

Garnish with diced chilled avocado.

For Lettuce Wraps:
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.

For Salad:
Tear lettuce and top with shrimp. Excellent light lunch. Add diced avocado!

For Appetizers:
Serve along with skewers on a beautiful serving tray.

This entry was posted in Appetizers, Asian Flavors, Ocean's Best Seafood, Salads. Bookmark the permalink.

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