Lime Shrimp Lettuce Wraps

Ingredients

• 5 ounce water chestnuts drained chopped canned
• 3 teaspoons ginger fresh grated
• 1 clove garlic minced
• 2  green onions diced
• 1 head iceberg lettuce cored cut in 1/2
• 3 tablespoons juice of lime fresh
• 0.5  bell pepper diced red
• 1 pound shrimp fresh deveined peeled chopped
• 2 tablespoons soya sauce divided
• 3 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

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. Stir in 1 tablespoon soy sauce.
6. Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.