Lime Shrimp Lettuce Wraps

Got this originally from Paula Deen--of course. I've tweaked it for my taste and had to double to recipe because--well, just because. :) Enjoy!

Lime Shrimp Lettuce Wraps--serves 6

1 head iceberg lettuce, washed, cored and leaves separated

2 lbs. uncooked shrimp--shelled, deveined, tails off and chopped

1 red bell pepper

1 8 oz. can water chestnuts, drained

3 tbsp. fresh grated ginger

3 gloves garlic, peeled and diced

4 tbsp. soy sauce, divided

6 tbsp. vegetable oil, divided

4 tbsp. fresh squeezed lime juice

2 green onions, diced

Jasmine rice for serving (I use the Uncle Ben's--90 seconds in the microwave, baby!)

Step One

Combine 4 tbsp. oil, 2 tbsp. soy, lime juice, ginger & garlic in a large bowl. Add the shrimp and marinate in the fridge for 30 minutes.

Step Two

Chop the red pepper & water chestnuts in the food processor until fine--they will almost make a paste. 

Step Three

In a large non-stick pan, heat the 2 tbsp of oil over medium heat. Add the green onions and the red pepper/water chestnut mixture. Cook over medium heat for 6-8 minutes. Add the entire shrimp & marinade mixture to the pan. Cook another 5 minutes or until the shrimp are completely done. Layer the jasmine rice on a platter and cover it with this delicious shrimp concoction. Use a lettuce wrap like a tortilla, scooping a spoonful of the rice & shrimp into the lettuce leaf. Enjoy!