Shrimp Lettuce Wraps

These were AMAZING! Great for a light, summer dinner. They're a ittle messy to eat - but so yummy! INGREDIENTS 1 lb shrimp, peeled and deveined 1/2 red bell pepper, chopped 2 TBL olive oil 1 TBL cornstarch 2 TBL soy sauce lettuce Marinade 2 TBL olive oil 1 clove minced garlic 3 TBL soy sauce 3 TBL lime juice (about 2-3 small limes) spinkle of ground ginger sprinkle of salt and pepper Prepare shrimp and combine all ingredients for the marinade in a small bowl. Whisk together. Place shrimp in the marinade and put back in fridge for about 30 minutes (also put a few cubes of ice on top of the shrimp...I always do this when I'm cooking with shrimp if they have to marinate in the fridge) In a large pan, saute bell pepper for about 5 minutes over medium heat in about 2 TBL of olive oil. Remove ice cubes and pour shrimp and marinade in the pan. Cook shrimp for about 10 minutes over medium heat (any longer and shrimp will become very tough - they will curl up and turn pink when finished cooking). Add cornstarch in last and stir to thicken sauce. Serve shrimp over lettuce and drizzle sauce on top. BEAUTIFUL GULF SHRIMP!

Cooking away in the yummy sauce