1 lb shrimp, shelled & deveined
3 tbsp Ying's Korean BBQ Marinade
1 small red bell pepper, chopped
1/2 cup cooked corn
1/3 cup chopped red onion
2 tbsp sliced green onion
3 tbsp Ying's Yum Yum Sauce
Salt to taste (optional)
1 tbsp oil
8-10 lettuce leaves
1. Place shrimp in a zip lock bag and add Korean BBQ Marinade. Let marinate for an hour or more.
2. In a medium bowl, place red pepper, corn, red and green onions, Yum Yum Sauce and salt. Toss to mix.
3. Add oil in a skillet. When it's hot, sear shrimp on both sides for a couple of minutes or until they are done.
4. Place lettuce leaves on a serving plate, adding 2-3 tablespoons vegetable salad and 2-3 shrimp on each leaf. Makes 8-10 lettuce wraps (I use Boston lettuce last night). Enjoy!