Grilled Shrimp Lettuce Wraps

• 1/4 cup gluten-free reduced-sodium tamari soy sauce
• 2 tablespoons orange juice
• 1-1/2 teaspoons sesame oil
• 1-1/2 teaspoons honey
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/2 pound uncooked large shrimp, peeled and deveined
• 1/2 medium mango, peeled and chopped
• 2 tablespoons chopped onion
• 2 tablespoons chopped sweet red pepper
• 2 tablespoons chopped green pepper
• 1 teaspoon chopped jalapeno pepper
• 1 to 2 teaspoons minced fresh cilantro
• 2 tablespoons lime juice
• 4 large lettuce leaves

1. In a large resealable plastic bag, combine the first six ingredients; add shrimp. Seal bag and turn to coat; cover and refrigerate for 20 minutes.
2. For salsa, in a small bowl, combine the mango, onion, peppers, cilantro and lime juice. Cover and refrigerate until serving.
3. Drain and discard marinade. Thread shrimp on two metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
4. Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink. Place shrimp on lettuce leaves; top with salsa and roll up.

soy sauce, orange juice, sesame oil, honey, ground ginger, ground cinnamon, shrimp, mango, onion, sweet red pepper, green pepper, jalapeno pepper, fresh cilantro, lime juice, lettuce leaves

Taken from www.tasteofhome.com/recipes/grilled-shrimp-lettuce-wraps/ (may not work)