Shrimp Wraps

By akselden

Ingredients

• 2 large cloves garlic, minced
• 2 tsp minced ginger
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp ground red pepper (cayenne)
• 1/2 tsp ground turmeric
• 2 lb. jumbo shrimp, peeled, deveined and diced
• 2 tbsp peanut oil, divided
• 2 scallions, sliced
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• 2-3 heads Boston lettuce, separated into leaves
• Hoisin sauce, shredded carrots, bean sprouts, julienne scallions for garnish

Preparation

Step 1

In large bowl combine first seven ingredients; toss well. Cover with plastic; refrigerate 2 hours. Heat I tbsp peanut oil in large nonstick skillet. Add half the shrimp mixture; stir-fry 2-3 min. Remove to bowl. Add remaining oil and stir-fry other half of shrimp 1-2 min. Add scallions, lemon juice, cooked shrimp, salt and pepper; cook 1-2 min. Toss well. To eat, spread lettuce leaf with hoisin sauce; top with carrots, bean sprouts and scallions. Spoon shrimp on top; fold over lettuce edges.