Peanut Shrimp Wraps 

Ingredients:

 1 tablespoon peanut oil
 1 pound large shrimp, shelled, deveined, and coarsely chopped
 2 medium celery stalks, finely chopped (1/2 cup)
 1/4 cup water chestnuts, chopped
 1 garlic clove, minced
 1 teaspoon finely chopped peeled fresh ginger
 1 tablespoon hoisin sauce
 1 tablespoon reduced-sodium soy sauce
 1 tablespoon rice vinegar
 8 large Boston lettuce leaves
 Chopped roasted peanuts

Instructions:

Place peanut oil in a wok on medium heat. Heat oil until hot and a drop of water sizzles when placed in the oil.  Place shrimp in hot oil and cook until no longer translucent about 2 minutes.  Be sure to stir continuously so the shrimp doesn’t stick to pan or over cook. Remove shrimp and place to the side. Place celery, garlic, ginger and water chestnuts in wok.  Cook until celery has softened slightly. Stir in hoisin sauce, soy sauce and vinegar. Replace shrimp back into wok and continue cooking about 2 minutes or until sauce is heated through.  Place lettuce leaves on plate.  Place shrimp in the middle of leaves making sure to leave about 1/2 inch at the top and bottom.  Put roasted peanuts on top of shrimp mixture. Starting at the outside edge of the lettuce, roll lettuce over shrimp until completely wrapped. Drizzle a small amount of shrimp liquid over top of lettuce and serve.

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