Zesty Halibut in Ginger Dressing
Lime Shrimp Lettuce Wraps
Team 180 Weight Loss Challenge | Erin Evarts
3 tbs fresh lime juice
2 tbs soy sauce, divided
3 tsp grated fresh ginger
1 clove garlic, minced
1 pound medium fresh shrimp, peeled, deveined, and chopped
1/2 red bell pepper, diced
2 green onions, diced
1 (5-ounce) can water chestnuts, drained and chopped
1 head butter lettuce
Directions:
In a medium bowl, combine lime juice, 1 tbs soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.
Lightly spray a medium skillet and heat to medium-high. Add bell pepper, green onions, and water chestnuts; cook stirring occasionally, for 3 minutes. Add 2 tbs water and shrimp and marinade and cover skillet. Cook for 3 minutes or until shrimp are pink. Stir in 1 tbs soy sauce.
Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling.
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