Cashew-Shrimp Lettuce Wraps

This recipe is adapted from "UltraMetabolism" by Mark Hyman, M.D. I used chicken in place of the shrimp with very tasty results. This is a healthy, colorful and very flavorful dish. You can also use different nut butters for a little different taste.

• Ready In: 20 mins
• Serves: 2

Ingredients

• Cashew sauce

• 1⁄4 cup  natural smooth cashew butter
• 1  tablespoon coconut milk
• 3  tablespoons  squeezed fresh lime juice
• 1⁄4 teaspoon chili powder
• 1⁄2 lb  cooked shrimp, thawed if frozen
• 1⁄4 cup  chopped scallion
• 1⁄2 cup  shredded carrot
• 1⁄2 cup bean sprouts, washed and drained
• 1⁄2 cup  diced seeded cucumber
• 1⁄4 cup sesame seeds
• 1  tablespoon  grated fresh ginger
• 1⁄2 tablespoon  reduced-sodium tamari soy sauce (gluten free)
• 2  tablespoons  squeezed fresh lime juice
• 1⁄4 cup  unseasoned rice vinegar
• 6  leaves boston lettuce, washed

Directions

1. In a small bowl or blender, whip the cashew butter, coconut milk 3 tablespoons lime juice, and chili powder together.
2. In a large bowl, combine the shrimp, scallions, carrots, bean sprouts, cucumber, sesame seeds, ginger, soy sauce, 2 tablespoons lime juice, and vinegar.
3. Mix well and let flavors marinate in the refrigerator for 20 minutes.
4. Divide the cashew sauce and shrimp vegetable mixture in the center of each leaf and wrap lettuce around filling.
5. Wrap and serve.