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Directions

SAUTÉ shrimp according to package instructions. Pinch off tails and set aside.

PLACE about 1/4 cup each of rice vermicelli and bean sprouts on each of the lettuce leaves. Top with 4 to 5 shrimp on each lettuce wrap and drizzle with Asian sesame dressing.

WRAP lettuce around shrimp, vermicelli, and sprout mixture. Place on plate so that the ends of the lettuce are tucked under the lettuce wrap.

From Thuy G: Try adding a couple of fresh mint leaves or thai basil leaves to these lettuce wraps.

From Krishna K: For an even healthier wrap, substitute brown rice for the rice vermicelli.

From Carol J: I usually use ginger salad dressing for a sweet, Asian flavor.

From Matt D: I'm not a huge sprout fan so I substituted a cup of thinly grated carrots for one of the cups of sprouts.

From Jim S: You could use the Roasted Garlic Seasoned Shrimp in the place of the Sesame Ginger Seasoned Shrimp and the wraps would still be delicious.

From Paige F: If serving tail-on shrimp, place a small bowl on the table for your guests to discard the tails - and add a finger bowl with slices of lemon.

Ingredients

1 package (12 oz) SeaPak® Seasoned Shrimp - Roasted Garlic, frozen

2 cups cooked rice vermicelli, cooled (a.k.a. rice sticks or may substitute rice)

2 cups fresh bean sprouts

8 leaves green leaf lettuce

Bottled Asian sesame salad dressing

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