Mu Shu Shrimp

• 3 tbsp. hoisin sauce
• 1 1/2 tbsp. lower-sodium soy sauce
• 1 tbsp. toasted sesame oil
• 1/2 tsp. ground ginger
• 6 oz. shiitake mushrooms
• 1 tbsp. canola oil
• 1 bunch green onions
• 3 clove garlic
• 5 stalk celery
• 1 1/2 lb. shelled deveined lg. shrimp
• 1 tbsp. distilled white vinegar
• 16 leaves Boston or Bibb lettuce
• 1/2 c. chopped roasted cashews

1. In medium bowl, stir together hoisin, soy sauce, sesame oil, 1/4 teaspoon ground ginger, and 1/4 teaspoon pepper.
2. Add mushrooms, tossing to coat.
3. Let stand at room temperature.
4. In 12-inch nonstick skillet, heat oil on medium.
5. Add green onions and garlic.
6. Cook 1 minute, stirring.
7. Add celery and mushroom mixture, including marinade.
8. Cook 3 minutes or until mushrooms are almost tender, stirring occasionally.
9. Sprinkle shrimp with 1/4 teaspoon ground ginger and 1/4 teaspoon pepper.
10. To same skillet, add shrimp, vinegar, and 2 tablespoons water.
11. Cook 2 to 3 minutes or until opaque, stirring often.
12. Stir in cashews.
13. Serve mixture in lettuce cups and with more hoisin, if desired.

hoisin sauce, lower, sesame oil, ground ginger, shiitake mushrooms, canola oil, green onions, clove garlic, celery, shrimp, white vinegar, bibb lettuce, cashews

Taken from www.delish.com/recipefinder/mu-shu-shrimp-recipe-ghk0413 (may not work)