1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
4 green onions, chopped
12 Bibb or butter lettuce leaves
1 cup julienned carrot
1 small cucumber, cut into strips
Description
Whisk together first 4 ingredients until smooth. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add ginger and garlic; cook and stir 1 minute. Stir in sauce mixture and green onions; heat through.
Serve in lettuce leaves; top with carrots and cucumber. If desired, garnish with additional chopped green onions.
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