# Components:
→ Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp fresh ginger, grated
05 - 1 tsp sriracha or chili sauce, adjust to taste
06 - 1/2 tsp salt
07 - 1/4 tsp 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 tbsp mayonnaise
15 - 1 tbsp lime juice
16 - 1 tsp sriracha
17 - 1 tsp honey
18 - 1 tsp soy sauce or tamari for gluten-free option
# Method:
01 - Combine shrimp, olive oil, minced garlic, grated ginger, sriracha, salt, and black pepper in a bowl; toss until evenly coated.
02 - Heat a large skillet over medium-high heat, then cook shrimp mixture for 2 to 3 minutes per side until pink and fully cooked; remove from heat and set aside.
03 - Whisk together mayonnaise, lime juice, sriracha, honey, and soy sauce in a small bowl until smooth.
04 - Arrange lettuce leaves on a serving platter and fill each with cooked shrimp, julienned carrot, cucumber, red bell pepper, and sliced green onions.
05 - Drizzle prepared sauce over the lettuce cups and garnish with chopped fresh cilantro.
06 - Serve immediately as a light main course or appetizer.
