Lime Shrimp Lettuce Wraps

• 3 tablespoons fresh lime juice
• 3 tablespoons vegetable oil, divided
• 2 tablespoons soy sauce, divided
• 3 teaspoons grated fresh ginger
• 1 clove garlic, minced
• 1 pound medium fresh shrimp, peeled, deveined, and chopped
• 1/2 red bell pepper, diced
• 2 green onions, diced
• 1 (5-ounce) can water chestnuts, drained and chopped
• 1 head iceberg lettuce, cored, cut in 1/2

1. In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic.
2. Add shrimp and let marinate in refrigerator for 30 minutes.
3. In a medium skillet, heat 1 tablespoon oil over medium-high heat.
4. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes.
5. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink.
6. Stir in 1 tablespoon soy sauce.
7. Divide lettuce into leaves.
8. Spoon about 1/4 cup mixture down center of 1 lettuce leaf.
9. Fold bottom edge and sides up and over filling.
10. Repeat with remaining lettuce leaves and shrimp filling.

lime juice, vegetable oil, soy sauce, ginger, clove garlic, fresh shrimp, red bell pepper, green onions, water chestnuts

Taken from www.foodnetwork.com/recipes/paula-deen/lime-shrimp-lettuce-wraps-recipe.html (may not work)