Lime Shrimp Lettuce Wraps - Paula Deen's Blast from the Past

A delicious and refreshing dish that can be served as an appetizer or main course. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast https://www.pauladeen.com/recipe/lime-shrimp-lettuce-wraps/ Ingredients 3 tablespoons fresh lime juice 2 tablespoons divided vegetable oil 2 tablespoons divided soy sauce 3 teaspoons grated fresh ginger 1 clove minced garlic 1 lb medium peeled, deveined, and chopped fresh shrimp 1/2 diced red bell pepper 2 diced green onions 1 (5 oz) can drained and chopped water chestnuts 1 head cored, cut in 1/2 iceberg lettuce Preperation 1. In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. 2. Add shrimp and let marinate in refrigerator for 30 minutes. 3. In a medium skillet, heat 1 tablespoon oil over medium-high heat. 4. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. 5. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink. Stir in 1 tablespoon soy sauce. 6. Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. 7. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling. 8. Serve and enjoy!