Asian Shrimp Bites

recipe from foxes loves lemons

Lettuce Cups

• Butter lettuce (enough for 12 appetizers)

Asian Coleslaw

• 2 tablespoons toasted sesame oil
• 1 tablespoon peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 2 cups broccoli slaw

Shrimp

• 1 tablespoon extra virgin olive oil
• 12 (26-30 count) peeled and deveined shrimp, tails removed, patted dry
• 1/3 cup sweet chili sauce
• Black and/or white sesame seeds, for garnish

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1. Prepare Lettuce Cups: Wash and trim the lettuce leaves to make 12 cups.
   
2. Prepare Asian Coleslaw: In medium bowl, whisk together sesame oil, peanut butter, vinegar, olive oil, soy sauce and sugar. Add broccoli slaw and toss to combine.
   
3. Make Shrimp: In large nonstick skillet, heat oil over medium heat. Add shrimp; cook 5 to 6 minutes or until shrimp are opaque and cooked through. Remove from heat; add sweet chili sauce and toss to combine.
   
4. Assemble: Divide coleslaw between lettuce cups. Top each wonton cup with one shrimp. Sprinkle with sesame seeds and serve immediately.