Shrimp Lettuce Wraps

1 tsp. Organic Garlic Powder ¼ tsp. Organic Ground Ginger ¼ tsp. salt-free lemon pepper seasoning 1 lb. Jumbo Peeled & Deveined. Tail Off Farm Raised Raw Shrimp, thawed and patted dry 1 Tbsp. olive oil 1 pkg. Organic Living Butter Lettuce, leaves separated 1 cup coleslaw mix ¼ cup Sea Salt Roasted Cashews, roughly chopped 4 Tbsp. Organic Asian Style Sesame Vinaigrette ¼ cup chopped Organic Cilantro 1 lime, cut into wedges 1. In medium bowl, combine garlic powder, ginger and lemon pepper. Add shrimp and toss until well coated. 2. Heat oil in nonstick skillet over medium-high heat. Add shrimp and cook 2-3 minutes per side until opaque (safe internal temp. 145°F). 3. Among 8-12 lettuce leaves, evenly divide coleslaw, shrimp, cashews, vinaigrette and cilantro. 4. Serve immediately with lime wedges. Refrigerate any leftovers.

Great

% Daily Values based on a 2,000 calorie diet