Servings -1
Ingredients:
- 10 medium shrimp
- ¼ tsp Casa De Santé BBQ seasoning
- 4-5 large butter lettuce leaves
- 2 scallion/green onion stalks (green part only!)
- 1 oz. Rice noodle, boiled and cooked per instructions and chilled
- ½ Red bell pepper, julienned
- ½ carrot, julienned
- 2 Tbsp. Olive oil
- 1 tsp. Rice vinegar
- Tamari (wheat-free soy sauce) for dipping
Preparation:
- Marinate the shrimps in regular olive oil and liberally coat in Casa De Santé BBQ seasoning. Set aside or marinate in fridge for 1-2 hours.
- In a greased frying pan on medium heat sauté, the scallions until tender, add the marinated shrimp and cook on each side for 3-4 minutes until golden brown.
- Check for doneness by slicing the middle and making sure its opaque and cooked through.
- Place the chilled rice noodles in a bowl and season with a pinch of Casa De Sante BBQ seasoning and a teaspoon of rice vinegar. Combine well.
- Next assemble the lettuce cups and layer with seasoned rice noodles, bell peppers, carrots and top with the shrimps.
- Serve with some Tamari dipping sauce and enjoy.
150 calories.
GF, Dairy-free.
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