Servings: 4 For the Lettuce Wraps: 1 head of Boston lettuce 1 lb large shrimp, peeled and deveined 1/2 tsp sea salt, or to taste 1/8 tsp black pepper, or to taste 1/2 Tbsp olive oil 1 avocado, sliced into strips 1/2 cucumber, sliced into strips 1/2 small bunch of cilantro 1 medium carrot, cut into matchsticks Peanut Sauce: 1/2 cup Lowfat sesame ginger dressing, (We use Newman's Own Brand*) 1 1/2 Tbsp creamy peanut butter, room temperature
Rinse and pat dry your shrimp. Sprinkle shrimp with salt and pepper to taste. Add 1/2 Tbsp olive oil to a large hot non-stick skillet.
Once oil is hot, add shrimp and sauté on med/high heat 2 min per side or just until cooked through then transfer to a plate.
Cut your cucumber and carrot into thin matchsticks. Slice your avocado into strips, cut cilantro springs in half.
Make your peanut dressing, combine 1/2 cup sesame ginger dressing with the 1 1/2 Tbsp peanut butter in a mason jar or tupperware with tight fitting lid. Shake thoroughly until smooth.
To assemble lettuce wraps, place the lettuce cups on a platter, add several strips of carrot and cucumber, sliced avocado, 2 shrimp and a couple of large sprigs of cilantro. Drizzle the top with the peanut dipping sauce.