3 tablespoons fresh lime juice
3 tablespoons coconut oil, make sure it is in liquid form
2 tablespoons of soy sauce, divided
2 teaspoons grated fresh ginger
1 clove garlic, minced
1 pound medium to large fresh shrimp, peeled, deveined, and chopped
1/2 of a red bell pepper, diced
2 green onions, diced
1 (8-ounce) can of water chestnuts, drained and chopped
1 head of iceberg lettuce, cored and halved( I used a little lettuce I could use as a cup)
1 tablespoon of fresh chopped parsley
In a medium bowl, combine the lime juice,, 2 tablespoons of oil, 1 tablespoon soy sauce, ginger, and garlic. Add the shrimp and let marinate in the refrigerator for 30 minutes.
In a medium skillet, heat the remaining oil over medium-high heat.Add the bell pepper, green onions, and the water chestnuts, and cook, stirring constantly, for 3 minutes. Add the shrimp and the marinade, and cook until the shrimp are pink, about 3 minutes.Stir in the remaining soy sauce.
Divide the lettuce into leaves. Spoon about one quarter cup of the mixture down the center of 1 lettuce leaf. Fold the bottom edge and sides up and over the filling. Repeat with the remaining lettuce leaves and shrimp filling.