WRAP — BUTTER LETTUCE

Shrimp Lettuce Wraps With Thai Peanut Sauce

Healthy Wraps & Sandwiches

Prep: 20 minutes

Cook: 20 minutes

Serves: 4

Recipe from Salad Love by Liza Cannata: More like a DIY wrap and less like a salad. These shrimp lettuce wraps are a fun, interactive dinner option and a great way to get the kids to eat their vegetables.

Ingredients

1 head of Butter lettuce, cleaned and separated
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon thinly sliced chives (I like to snip them with scissors)
1 medium carrot, peeled and cut into matchsticks
1 avocado, halved, pitted and sliced into strips
½ cucumber, peeled, seeded and cut into matchsticks
2 tablespoons cilantro leaves
For the Thai Peanut Sauce
¼ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon light brown sugar
2 garlic cloves, chopped
½-inch knob of ginger, peeled and roughly chopped
Juice from 1 lime
1 teaspoon sesame oil
1 teaspoon sriracha, optional

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Butter Lettuce

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Preparation

Rinse the shrimp in a colander, drain and pat dry with a paper towel to dry. Season well with salt and pepper. Set aside.
Add olive oil to a large non-stick skillet and warm over medium-high heat. Once hot, add the shrimp and sauté for two minutes per side, until opaque. Transfer to a plate and garnish with the chives.
Make the peanut sauce: Combine all of the ingredients in a blender or food processor and run until completely smooth, stopping to scrape down the sides a couple of times. Add 1-2 tablespoons of water to thin out if necessary.
To assemble the wraps, place one large or a few smaller lettuce leaves on a platter, top with several strips of carrot, avocado, cucumber, two pieces of shrimp and a few cilantro leaves. Drizzle some peanut sauce over the top.
Repeat with remaining ingredients.