Today is the first day in a couple weeks that it hasn’t been sweltering and I want to run away to the north pole.  I will take the reprieve while we have it but its summer in the South so we are a looooong way from the heat wave being over.  When it all comes back I’ll be prepared with a quick, healthy, one pan, don’t have to turn the oven on, only have to deal with the stove for about 5 minutes meal.

I love love love this recipe and could seriously eat it every week!

Lemongrass Shrimp Lettuce Wraps with Peanut Sauce

1 lb. large shrimp, peeled and deveined
1 Tablespoon low-sodium soy sauce
1 inch ginger root, grated
1 large garlic clove, minced
1 Tablespoon lemongrass paste
1 teaspoon sesame oil
Splash of rice wine vinegar
Pinch of stevia
Salt & pepper

Peanut sauce:
¼ cup creamy peanut butter
½ cup Greek yogurt
1 Tablespoon low-sodium soy sauce
Splash of rice wine vinegar
Handful of cilantro
Sriracha, as much or as little as you like
Water to thin the sauce

To serve: butter lettuce leaves, shredded red cabbage, sliced cucumber, sliced radishes, cilantro, green onions, lime wedges

In a large bowl, mix together shrimp and next 8 ingredients. Let marinate for 15-20 minutes.

While shrimp is marinating, blend peanut butter, yogurt and next 4 ingredients (through sriracha) in a food processor. Scraping sides as needed. Drizzle in water until you reach your desired consistency. I like it the consistency of a good salad dressing so it clings to the veggies and shrimp.

Preheat a grill pan over medium-high heat. Grill shrimp for 2-3 minutes per side or until cooked through, working in batches if necessary. While shrimp are grilling, prepare all your lettuce wrap toppings.

To serve, fill each lettuce leaf with 3-4 shrimp (depending on the size of your lettuce cup) and as many toppings and sauce as you like.

Source: Ruth’s Table, 2019.