Hot Shrimp Salad

• 1 medium onion, halved and sliced
• 2 celery ribs, sliced
• 1 small green pepper, thinly sliced
• 1 small sweet red pepper, thinly sliced
• 2 tablespoons peanut oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup bean sprouts
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 6 romaine leaves, thinly sliced

1. In a large skillet or wok, stir-fry the onion, celery and peppers in peanut oil for 2 minutes. Add the shrimp, bean sprouts, garlic and ginger; stir fry 2-3 minutes longer or until shrimp turn pink.
2. In a small bowl, combine the soy sauce, lemon juice, sugar, sesame oil and salt; add to the pan. Bring to a boil. Stir in romaine. Remove from the heat. Serve immediately.

onion, celery, green pepper, sweet red pepper, peanut oil, shrimp, bean sprouts, garlic, fresh gingerroot, soy sauce, lemon juice, sugar, sesame oil, salt, romaine

Taken from www.tasteofhome.com/recipes/hot-shrimp-salad/ (may not work)