by Jennifer Burns, Dan’s Market
- 2 tablespoons olive oil
- 1 garlic clove, diced
- 1/2 onion, diced
- 1 zucchini, diced
- 1 bell pepper
- 1 small can water chestnuts, drained and diced
- 1/2 serrano or jalapeño pepper
- 1/2 pound shrimp, cut in half- raw or previously cooked, deveined and peeled
- 3 tablespoons hoisin sauce
- 1 teaspoon lemon zest
- 1/4 cup cilantro
- 1 head iceberg lettuce (core removed), cut in half, separated
- Salt and pepper to taste
In a frying pan bring the oil up to medium-hot heat. Add the next 7 ingredients plus salt and pepper. Sauté for 4-5 minutes or until the vegetables are slightly soft. (Note: if using raw shrimp, add to the vegetables to cook.) Add the shrimp, hoisin sauce, zest and cilantro. Sauté for another minute.
Place 3-4 tablespoons of the mixture into each lettuce “cup”, fold and serve. Serve with the Peanut-Hoisin-Soy Sauce.
Peanut-Hoisin Soy Sauce
- 2 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons hot water
- 1 tablespoons chili garlic sauce
- Pinch of lemon zest
In a bowl, heat the peanut butter in the microwave for 45 seconds. Add all of the remaining ingredients and stir together. Serve immediately.
