Shrimp Lettuce Wraps

 Ingredients

• 1 tablespoon olive oil
• 1 pound of raw shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 2 cloves garlic, grated
• 1 onion, diced
• 1/4 cup coconut aminos (instead of soy sauce)
• 1 tablespoon freshly grated ginger
• 1 teaspoon crushed red chili pepper
• 1/2 teaspoon cumin
• 1 zucchini, julienned
• 1 or 2 carrots, julienned
• 2 jalapeños, seeded and diced
• Fresh chopped chives
• Sea salt and freshly ground black pepper, to taste
• 1 head Boston, bibb or butter lettuce

Peanut sauce

• 4 teaspoon peanut butter
• 2 teaspoons rice vinegar
• 2 teaspoons coconut milk
• 3 tablespoons coconut aminos
• 2 tablespoons honey (optional)
• 1-inch fresh ginger, grated
• 1 clove garlic, grated

Instructions

1. To make the shrimp lettuce wraps: in a bowl, blend all ingredients together in a blender (peanut butter, rice vinegar, coconut milk, coconut aminos, honey, ginger, and garlic) until smooth, and set aside.

2. Heat olive oil in a skillet over medium-high heat. Add raw shrimp and cook for about 3 minutes.

3. Stir in crushed chili pepper, cumin, ginger, onion and cook for 1 minute. Add zucchini and coconut aminos and cook for 1 minute, then add carrot, jalapeño, garlic, bell pepper, and chives. Cook for 1 – 2 minutes more, vegetables should be still crunchy. Season with sea salt and pepper, to taste.

4. To serve, spoon several tablespoons of the shrimp and vegetable mixture into the center of a lettuce leaf, taco-style. Serve the shrimp lettuce wraps along with the remaining cooking juice if you like. Optional to add sliced avocado and dip into the peanut sauce!