I have decided to join in with my Slow Travel Peeps and start cooking on Sunday's again. It keeps me bloggin'! Each Sunday we will have a special ingredient, and our goal is to share something that is either grilled or can be served at a BBQ. The secret ingredient this week is SHRIMP. I have lots of shrimpy recipes . . . You can see them HERE
This is something I'd snipped out of a magazine~ just waiting for the chance to try it.
Shrimp Lettuce Wraps
3 Tbs fresh lime juice
3 Tbs olive oil
2 Tbs soy sauce,
2 Tbs minced fresh ginger
1 clove garlic, minced
1 pound small shrimp
3-4 small sweet peppers
2-3 green onions, diced
1 can water chestnuts, chopped
2 Tbs chopped cilantro
3 Tbs minced peanuts
In a medium bowl, make a marinade with the lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger, and garlic. Add the cleaned shrimp and let marinate in the refrigerator for 30 minutes.
In a medium skillet, heat the remaining oil over medium-high heat. Add julienned pepper, green onions, and water chestnuts, and stir fry lightly. Add the shrimp, and cook until the shrimp are pink, about 3 minutes. Stir in the remaining marinade and reduce.
Chop a handful of peanuts (I whirred mine in the magic bullet)Serve with lettuce leaves for rolling and minced peanuts for a crunchy sprinkle
This is a great recipe for summer evenings. It's a little messy~ but who cares? A quick dip in the pool takes care of that.