Lime Shrimp Lettuce Wraps

Ingredients

• 8 ounce water chestnuts drained chopped canned
• 2 teaspoons ginger fresh grated
• 1 tablespoon parsley fresh chopped
• 1 clove garlic minced
• 2  green onions diced
• 1 head iceberg lettuce cored halved
• 3 tablespoons juice of lime fresh
• 3 tablespoons olive oil divided
• 0.5  bell pepper diced red
• 1 pound shrimp fresh medium to large deveined peeled chopped
• 2 tablespoons soya sauce divided

Equipment

• bowl
• frying pan

Directions

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