Sweet Ginger Shrimp

I love things wrapped in lettuce leaves! Especially crunchy Butterhead lettuce out of our raised bed lettuce garden, cold and crispy from the frig. This tangy shrimp recipe is punchy with ginger and a sweet orange sauce.

Mix in small fry pan:
1/4 c. water, 2 T. fresh lemon juice, 2 T. fresh orange juice, 2 T. Braggs Liquid Aminos, 1/4 tsp. dry ginger powder, pinch of chili seasoning, large dash of garlic and onion powders, dash of seasalt and ground pepper. Add stevia to taste, not TOO sweet

Bring to boil, slide 4 oz. peeled prawns (41-50 count, which are medium size) , cook about 1 min. until turning opaque on sides. Turn each shrimp over, turn off heat and let set in pan juices while asssembling plate. The shrimp won't overcook this way.

Lay cleaned whole lettuce leaves on plate. Put shrimp in a small bowl. Turn up heat under pan, let pan juices simmer a few minutes more to thicken. Pour into another small bowl. Set the shrimp and sauce bowls on plate with lettuce.

This is the fun part! Put one or two shrimp in the lettuce leaf, spoon on some sauce, fold the END up on the lettuce to keep the sauce from escaping, and take a good bite! Be sure to lean over the plate, the sauce will try to run away! For small leaves and one shrimp, I just fold it over and eat it in one bite - yummers!

NOTE: Oranges are not on the Siemen's protocol, but are listed on other sites. I wanted to try it, as oranges and seafood are a good pairing. It didn't seem to bother the wt. loss, but I won't use oranges often.