seasonal RECIPES for those who love to EAT
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1. Thaw shrimp if frozen; rinse in cool water and let drain.
2. Gently remove leaves from head of lettuce. Rinse under cool water. Set aside to drain in a large colander or on clean dishtowels.
3. Peel onion and cut into approximately 1-inch chunks.
4. Cut bell peppers in half lengthwise. Remove and discard seeds and stems and peppers into 1-inch chunks.
5. Place onion, bell peppers, and garlic into a food processor fitted with a chopping blade. Pulse mixture for about 15-30 seconds or until finely chopped. (Note: If you don't have a food processor, finely mince vegetables by hand.)
6. Transfer mixture to a fine mesh strainer and set aside to drain.
7. Place cashews in food processor. Pulse until chopped finely into pieces about the same size as the pepper & onion mixture. Transfer cashews to a small bowl and set aside.
8. Remove shells and tails from cooked shrimp, if necessary. Place shrimp in food processor. Pulse until finely chopped.
9. In a small mixing bowl, combine sweet chili sauce, cilantro leaves, lime zest, lime juice, and rice vinegar. Stir until well mixed.
10. Heat a large non-stick sauté pan over medium high heat. Add pepper and onion mixture to the dry pan and cook for approximately 4 minutes, stirring frequently.
11. Add cashews to the pan and cook for approximately 3 minutes more, stirring frequently.
12. Add shrimp and cook for one minute more, until shrimp are heated through.
13. Remove pan from heat; add chili sauce mixture to pan and stir until fully incorporated (approximately 1 minute).
14. Season with black pepper to taste and transfer the mixture to a serving dish. Serve with plenty of lettuce leaves.
1 head of butter lettuce
1/2 medium sweet yellow onion
1 red bell pepper
1 orange bell pepper
4 cloves of fresh garlic; peeled
3/4 c. roasted, unsalted, cashews
1 lb. of cooked shrimp
1 c. sweet chili sauce
1/3 c. fresh cilantro leaves; minced
1 tbsp. lime zest
2 tbsp. fresh lime juice
2 tbsp. rice vinegar
1 tsp. black pepper
Prep. Time: 15 minutes
Cook Time: 10 minutes
Perfect for a light lunch or a healthy appetizer, these lettuce wraps are quick to make and full of flavor. You can dial up the spice as much as you like by adding chili powder or a finely minced hot pepper to the chili-lime sauce. For those watching their carbohydrate intake, these wraps are hearty and filling, and offer a tasty alternative to another burger without a bun.