Firecracker Shrimp Wraps

Happy 4th of July all.

This is perfect on the grill or anytime.

1 lb. deveined shrimp
1/3 c. each: chopped onion, bell pepper, carrot, snow peas
8 - 12 lettuce leaves (Boston or Romaine)
2 T.  each: low sodium soy sauce divided, lime juice 
2 tsp. each: sesame seeds, sesame oil, chopped fresh basil
2 cloves fresh garlic chopped
1/8 - 1/4 tsp each: salt, pepper
Pinch each: turmeric, red pepper flakes

Rinse and chop basil. 

Peel, and chop garlic. 

Place shrimp into a bowl. 

Add half of soy sauce, sesame oil, garlic, half of basil, salt pepper, turmeric and pepper flakes. 

Squeeze some lime juice into bowl.

Toss to coat, cover bowl with plastic wrap. 

Place bowl in refrigerator for a few minutes to marinate. 

Peel, rinse and chop onion.

Rinse, cut ends of carrot. 

Break carrot in half. Cut 1/2 of carrot lengthwise and chop. 

Rinse, seed, chop bell pepper.

Cut ends from snow peas, chop.

Combine vegetables in bowl and add rest of soy sauce, sesame oil, lime juice, salt, pepper, garlic. 

Squeeze lime juice into bowl.

Toss to coat. 

Cover bowl in plastic wrap, place in refrigerator to marinate.

When ready to serve, rinse and pat lettuce leaves dry.

To serve: remove bowls from refrigerator and remove plastic wrap. 

Heat grill to medium heat. 

Lower heat,  place shrimp on grill to cook for a couple of min. or until shrimp turns pink. 

Turn shrimp over, cook on other side for a couple of min. more.

If using pre cooked shrimp, place shrimp on grill and grill for a couple min. 

Spoon shrimp and vegetables onto a lettuce leaf. 

Sprinkle with sesame seeds and rest of basil if desired. 

Fold lettuce so that the filling doesn't fall out.

Dip wrap in your favorite asian dipping sauce and enjoy.

Serves 4.