SHRIMP AND BOK CHOY LETTUCE WRAPS

By heathermcginnis

Got this recipe from Canadian Living, May 2015

Ingredients

• PEANUT SAUCE:
• 3 tbsp peanut butter
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp liquid honey
• 1 clove garlic minced
• pinch pepper
• 2 tbsp water
• SHRIMP FILLING
• 1 tbsp oil
• 225 extra jumbo shrimp (16-20 count)
• 1 tsp veg oil
• 2 cloves garlic minced
• 1 tsp fresh ginger
• 2 heads of Shanghai Bok Choy thinly sliced
• 1 carrot cut in matchsticks
• pinch of salt
• pinch of pepper
• 1 cup bean sprouts
• 1 green onion sliced
• 1/2 cup unsalted peanuts, chopped

Preparation

Step 1

Halve and core 1 large Iceberg lettuce trimming to make about 5" lettuce cups

Mix dressing together and let sit.

Saute shrimp till opaque throughout. Cut into small chunks. Heat pan with veg oil, garlic and ginger and cook for 20 seconds. Add bok choy and carrot and salt and pepper. Cook about 2 minutes. Add bean sprouts green onion and shrimp.

Spoon into lettuce leaves. Drizzle with dressing. Top with peanuts.