1 tblsp vegetable oil
1 tblsp sesame oil
2 tblsp soy sauce, divided
1 tsp ginger
1-2 tsp garlic powder
1 lb medium shrimp, peeled & deveined
1/2 bell pepper, green or red or orange
1/4 cup onion or scallions
1 tblsp hoisin sauce
1 pkg romaine lettuce, trimmed to make little cups
Sweet garlic chili sauce for garnish (optional)
Slivered almonds or lightly salted roasted peanuts (optional)
In medium bowl, combine lime juice, 1 tblsp vegetable oil, sesame oil, 1 tblsp soy sauce, ginger & garlic. Add shrimp & marinate in fridge for 30 minutes.
Heat medium skillet with cooking spray. Add bell pepper & onion. Cook for 3 minutes until slightly softened. Add shrimp & marinade & cook for 3 minutes until shrimp are pink. Do not overcook. Take off heat. Stir in 1 tblsp soy sauce & 1 tblsp hoisin sauce.
Using a slotted spoon, spoon a few tblsp into each romaine lettuce cup. Add a little chili sauce & garnish with either slivered almonds or roasted peanuts.
{My Thoughts}
I bought the already prepared romaine lettuce equivalent to one head of lettuce. I trimmed them even further to make a small cup that fits in the palm of your hands. Use the remaining for salad! Since the shrimp mixture is a wet one, I purposely say to use a slotted spoon to fill your lettuce wraps, but you may want to use a tiny spoon to put just a little of the marinade in your wrap as well.
