# What You'll Need:
→ Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 garlic clove, minced
04 - 1 teaspoon fresh ginger, grated
05 - 1 teaspoon sriracha or chili sauce (adjust to taste)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables & Greens
08 - 1 head butter lettuce or iceberg lettuce, leaves separated and washed
09 - 1 medium carrot, julienned
10 - 1 small cucumber, julienned
11 - 1/2 red bell pepper, thinly sliced
12 - 2 green onions, thinly sliced
13 - Fresh cilantro, chopped (for garnish)
→ Sauce
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon lime juice
16 - 1 teaspoon sriracha
17 - 1 teaspoon honey
18 - 1 teaspoon soy sauce or tamari (for gluten-free)
# Method:
01 - In a bowl, combine shrimp with olive oil, minced garlic, grated ginger, sriracha, salt, and black pepper. Toss until evenly coated.
02 - Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 2-3 minutes per side until shrimp turn pink and are fully cooked. Remove from heat and set aside.
03 - Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce until smooth and well combined.
04 - Arrange washed lettuce leaves on a serving platter. Fill each leaf with cooked shrimp, julienned carrot, cucumber, red bell pepper slices, and green onions.
05 - Drizzle the prepared sauce over the filled lettuce cups or serve on the side. Garnish with freshly chopped cilantro.
