Avoiding Additives and Preservatives

Use an all-natural peanut butter and fresh lime juice. Use tamari instead of soy sauce, which contains sodium benzoate. Look for frozen shrimp with no added preservatives

Peanut-lime sauce

Saute the shrimp and set aside

Stir the shrimp back in to heat through

Spoon into lettuce, wrap and enjoy!

Ingredients:

Peanut-Lime Sauce

3 tbsp (45 ml) smooth natural peanut butter

1 tbsp (15 ml) lime juice

1 tbsp (15 ml) sodium-reduced soy sauce

1 tbsp (15 ml) liquid honey

1 clove garlic, minced

pinch pepper

Lettuce Wraps

1 large head iceberg lettuce

2 tsp (10 ml) vegetable oil

225 g extra-jumbo shrimp, (about 16 to 20 count), peeled and deveined

2 cloves garlic, minced

1 tsp (5 ml) minced fresh ginger

2 large heads Shanghai bok choy, thinly sliced

1 carrot, cut in matchsticks

pinch each salt and pepper

1 cup (250 ml) bean sprouts

1 green onion, sliced

¼ cup (60 ml) chopped roasted unsalted peanuts

Preparation:

Peanut-Lime Sauce: In bowl, whisk together peanut butter, lime juice, soy sauce, honey, garlic, pepper and 2 tbsp (30 ml) water. Set aside.

Lettuce Wraps: Halve and core lettuce; gently separate 8 large leaves, trimming if necessary to make 5-inch (12 cm) lettuce cups. Set aside.

In large nonstick skillet or wok, heat half of the oil over medium-high heat; cook shrimp, turning occasionally, until pink and opaque throughout. Remove to cutting board; halve lengthwise. Set aside.

In same skillet, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 20 seconds. Add bok choy, carrot, salt and pepper; cook, stirring, until tender-crisp, about 2 minutes. Stir in bean sprouts, green onion and shrimp.

Spoon shrimp mixture into lettuce cups. Drizzle with sauce and sprinkle with peanuts. Serves 4.

From the May 2015 issue of Canadian Living