Shrimp Lettuce Wraps

• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons lime juice
• 2 tablespoons plus 1 teaspoon apricot preserves
• 2 tablespoons water
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 2 medium carrots
• 6 green onions
• 3 teaspoons olive oil, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large sweet red pepper, chopped
• 2 cups hot cooked rice
• 8 large lettuce leaves

1. In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise.
2. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan.
3. Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
4. Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.

soy sauce, lime juice, apricot preserves, water, garlic, ground ginger, carrots, green onions, olive oil, shrimp, sweet red pepper, rice, lettuce leaves

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