- 2 tablespoons canola oil
- 1 lb. shrimp, any size, peeled, deveined
- 1/4 cup honey
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 garlic cloves, minced
- 1 lime, juice only
- 1/4 cup walnuts, chopped
- 6-8 large iceberg lettuce leaves
- 3 green onions, chopped
- 1/4 cup cilantro, chopped (optional)
- 3 tablespoons toasted sesame seeds
- Salt and Pepper, to taste
In a large skillet over medium-high heat, add oil and shrimp with salt and pepper. Saute for 1 minute. In a medium bowl, whisk together honey, soy sauce, hoisin sauce, garlic and lime juice. Cook for 3-4 minutes for previously cooked shrimp. Add an additional 2-3 minutes for raw shrimp. Stir in walnuts.
To serve, scoop for of the shrimp and walnut mixture, with the sauce, into each iceberg lettuce “cup”. Top with green onions, cilantro, if using, and sesame seeds. Serve immediately.
Sponsor: Dan’s Market
