Spicy Thai Chili Shrimp Lettuce Wraps

Skip on the carbs, but not on the flavor with this tangy Thai-inspired lettuce wrap. Recipe by Heather LaCorte

Ingredients

Shrimp Ingredients:

1 clove garlic, minced

1-inch ginger, minced

1 lb Wellsley Farms extra large cooked shrimp

1/2 cup Wellsley Farms Thai chili sauce

2 tbs basil, finely chopped

Peanut Butter Sauce Ingredients:

½ cup Wellsley Farms organic creamy peanut butter

¼ cup hot water

3 tbs light brown sugar

3 tbs Wellsley Farms Thai chili sauce

juice of one lime

10 romaine leaves, washed

Garnishes:

shredded cabbage

shredded carrot

Wellsley Farms lightly roasted and salted whole cashews, crushed

limes

To make the Shrimp, add oil to a pan over medium heat with the garlic and ginger and cook for 1 minute. Add the shrimp to the pan and with the Thai Chili sauce and toss to coat. Stir in the basil cook, cook another 2 minutes. Remove from the heat. Set aside
To make the Peanut Butter Sauce, mix all the peanut sauce ingredients together until smooth and combined. Set aside until ready to serve
For the Lettuce Wraps, to each lettuce leaf add suggested veggies and drizzle with soy sauce and lime juice. Add 3 to 4 shrimp per leaf and top with crushed cashews and peanut butter sauce