Sesame Shrimp lettuce wraps with cilantro red peper sauce

My typical cooking for my family on a daily basis is very healthy and usually pretty light.  But, with winter and this cold spell, we were all craving a hearty, "warm my tummy" kind of food.  To give us a break from this, I am posting a recipe that I love.  It is very light and very colorful (remember what they say: A colorful plate is a healthy plate!).  I guess if you mix this in with your hearty stews, you don't have to feel so guilty.  Enjoy!

Yields: 4 servings

2 lbs. fresh shrimp shelled and cleaned
2 t. sesame oil
1/2 cup soy sauce
2 T rice vinegar
2 T fish sauce
2 t. garlic
6 chopped green onions
1/2 to 1 t. chili sauce to taste
1/2 cup white wine
1 t. ginger
1 t. honey
1 t. lemon juice
8 leaves of fresh green leafy lettuce
black sesame seeds to taste

In large sauce pan, add olive oil, garlic and shrimp and salt and pepper to taste.  Saute until shrimp turns pink and is cooked lightly.  Remove shrimp from pan and sprinkle with black sesame seeds.

 To make the vegetable sauce, wisk together in small bowl: Sesame oil, soy sauce, rice vinegar, fish sauce, chilie sauce, wine, ginger, honey and lemon.  Set aside.  Saute vegetables for 3 to 4 minutes until still crunchy but cooked.  After vegetables are to desired texture, add 3/4 sauce you just wisked in the bowl.  Simmer together on medium low for 2 minutes. Take the remaining vegetable sauce and pour over the shrimp. 

In small blender or cuisanart mix the cilantro sauce recipe all at once.  Add sesame oil, chopped red pepper, cilantro, olive oil, ginger, salt and pepper, garlic, chili sauce, honey, and lemon juice.  Place cooked vegetables on serving dish and two lettuce leaves of your choice. ( I used green leaf lettuce )  Place shrimp on lettuce and drizzle cilantro sauce on top wrap as a lettuce wrap.  You can add the vegetables to the shrimp lettuce wraps all together or eat seperately as I served. Enjoy!

*If you want to add a low carb option, you can heat up corn tortillas on the stove top and serve the lettuce and shrimp in the tortilla.  This is good for my husband who would not be full enough without the tortilla.

To serve:
Grill on stove top in flat pan corn tortillas with spray pam or olive oil on each side until bubbly and heated.  Put tortillas on serving plate, top with lettuce and shrimp, drizzle shrimp with Cilantro sauce.  Serve vegetables on the side.  Enjoy!

Cilantro, red pepper chili sauce: 

1 t. sesame oil
1/4 cup chopped red pepper
1 handful cilantro, approx. 1/2 c. chopped
olive oil
dash of ginger
salt and pepper to taste
1 t. garlic
couple of dashes of chili sauce, ( remember this is HOT~)
1/2 t. honey
1t. lemon juice
green onions to garnish or chives chopped 2 T. either way

Vegetable medley:
6 chopped green onions
1/2 to 1 lb. fresh green beans
2 c. chopped button mushrooms
2 sliced red peppers