1/4 lb shitake mushrooms, stems removed and chopped
4 cloves garlic, chopped
1 1/2 lbs medium shrimp, deveined, tails off
salt & pepper
1 head iceburg lettuce, cored quartered
Instructions
Combine sugar, vinegar and ginger in a small pot and bring to a boil. Dissolve sugar, turn off heat and reserve.
In a skillet, heat the oil over medium - high heat. Saute the onion, chili peppers, mushrooms and garlic for 3-4 minutes. Add the shrimp and cook another 3-4 minutes until the shrimp are pink and firm. Douse the pan with the vinegar mixture, season with salt and pepper to taste.
Serve with lettuce for wrapping the hot-sweet shrimp.
I would not cut the lettuce into quarters. The whole leaves are better for wrapping.
Originally Submitted
5/5/2010
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