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INGREDIENTS

• 1 tablespoonpeanut oil
• 1 lb shrimp, cleaned and coarsely chopped
• 2 stalks celery, finely chopped
• 1/4 cup water chestnuts, chopped
• 1 clove garlic, minced
• 1 teaspoon finely chopped fresh ginger
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 1 tablespoonrice wine vinegar
• 8 large lettuce leaves(Boston)
• chopped roasted peanutsor cashews

DIRECTIONS

1. In non stick skillet heat oil over medium high heat until very hot.
2. Add shrimp and cook 2 minutes, stirring.
3. Transfer to bowl.
4. To same skillet add celery, water chesnuts, garlic and ginger.
5. Cook 2 minutes, stirring.
6. Return shrimp to skillet and add hoisin saucae, soy sauce and rice wine vinegar.
7. Cook 1 minute.
8. Evenly divide mixture among lettuce leaves.
9. Sprinkle with nuts, or make a dipping sauce.