Submitted by: Karen Stover
Prep Time: 15 Minutes
Cook Time: 0 Seconds
Servings: 6
I was looking on the Food Network sight for quick dinner ideas in this heat. I work 10 hour days and I like quick recipes for supper. I changed a few ingredients to be BD friendly.
3 tbsp. coconut oil
2 tbsp. wheat-free soy sauce
2 tsp. fresh ginger
1 clove garlic
1 lbs. shrimp
3 tbsp. lime juice
In a medium bowl, combine the lime juice, 2 tablespoons coconut 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.
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