Shrimp 'n' Mushroom Lettuce Wraps Recipe

Ingredients

• 1 tablespoon water
• 1 tablespoon lime juice
• 1 tablespoon cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1/4 cup Jif® Creamy Reduced Fat Peanut Butter Spread
• 1 tablespoon chopped jalapeno pepper
• 3/4 teaspoon minced fresh gingerroot
• 1 garlic clove, peeled
• 3/4 teaspoon sesame oil
• 3/4 teaspoon honey
• 1 pound uncooked medium shrimp, peeled, deveined and coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil, divided
• 1 package (6 ounces) portobello mushrooms, coarsely chopped
• 1/2 cup chopped red onion
• 1 cup canned bean sprouts
• 1/4 cup minced fresh cilantro
• 2 tablespoons minced fresh basil
• 4 green onions, sliced
• 2 tablespoons chopped salted peanuts
• 8 Bibb or Boston lettuce leaves

Directions

• For sauce, in a blender, combine the first 10 ingredients; cover and process until smooth. Set aside.
• Sprinkle shrimp with salt and pepper. In a large nonstick skillet, saute shrimp in 1 teaspoon canola oil for 4-6 minutes or until shrimp turn pink; remove and keep warm.
• In the same skillet, saute mushrooms and red onion in remaining oil for 5-8 minutes or until tender. Return shrimp to the pan. Add bean sprouts, cilantro and basil; cook and stir for 1 minute or until heated through.
• Remove from the heat; stir in green onions and peanuts. Divide among lettuce leaves; drizzle each with 1 tablespoon sauce. Fold lettuce over filling. Yield: 4 servings.

Shrimp 'n' Mushroom Lettuce Wraps published in Country Woman March/April 2007, p33