Shrimp ‘N’ Mushroom Lettuce Wraps

• 1 tablespoon water
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1/4 cup reduced-fat creamy peanut butter
• 1 tablespoon chopped jalapeno pepper
• 3/4 teaspoon minced fresh gingerroot
• 1 garlic clove, peeled
• 3/4 teaspoon sesame oil
• 3/4 teaspoon honey
• 1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil, divided
• 1 package (6 ounces) portobello mushrooms, coarsely chopped
• 1/2 cup chopped red onion
• 1 cup canned bean sprouts
• 1/4 cup minced fresh cilantro
• 2 tablespoons minced fresh basil
• 4 green onions, sliced
• 2 tablespoons chopped salted peanuts
• 8 Bibb or Boston lettuce leaves

1. For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside.
2. Sprinkle shrimp with salt and pepper. In a
3. , saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm.
4. In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through.
5. Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling.

water, lime juice, cider vinegar, soy sauce, peanut butter, jalapeno pepper, fresh gingerroot, garlic, sesame oil, honey, shrimp, salt, pepper, canola oil, portobello mushrooms, red onion, bean sprouts, fresh cilantro, fresh basil, green onions, peanuts, boston lettuce leaves

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