by Jennifer Burns, Dan’s Market
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1/2 jalapeno, diced (optional)
- 1 zucchini, diced
- 1/2 cup corn
- 1/2 pound shrimp, cooked
- 1/4 cup hoisin sauce
- 2 teaspoons sriracha sauce
- 2 teaspoons honey
- 2 tablespoons water
- 1/2 head iceburg lettuce
- 1/4 cup cilantro, chopped
- 1 tomato, diced
- Salt and Pepper, to taste
In a large frying pan, bring the oil up to medium-medium high heat. Add the onion, jalapeno, if using, zucchini, salt and pepper. Sauté for 4-5 minutes until slightly translucent. Add the corn and shrimp. Cook for another 3-4 minutes stirring frequently.
In a small bowl, mix together the hoisin, sriracha, honey and water. Pull apart the lettuce sections. Divide the shrimp mixture into each lettuce “cup”. Top with some of the hoisin sauce. Garnish with cilantro and tomatoes.
