SPRING ROLL LETTUCE CUPS😍

Is there anything more satisfying than whipping up a super random delicious meal that comes together in 10 minutes from ingredients already in your home? While studying abroad in Barcelona, I probably ate this meal 3 times a week because I was going through severe spring roll withdrawals. This dish takes the best thing about spring rolls (the dipping sauce-no negotiation here) and drizzles it on top of a lettuce wrap form of a spring roll. Ingredients listed below so you can sprint to your grocery store and make this tonight

Makes 4 servings.

Ingredients:

For the Shrimp Lettuce Wraps:

• 1 lb fresh or defrosted shrimp (about 3 shrimp per lettuce cup)

• 1 head of butter lettuce

• ½ lb vermicelli noodles

• 2 tbsps olive oil

• 1 tbsp Lawry’s Chile Garlic seasoning (or sub for equal parts garlic powder, smoked paprika, chile powder, and salt)

• 1-2 medium avocados, diced (optional)

• ½ lb cherry tomatoes, diced (optional)

For the Peanut Dipping Sauce:

• ¼ cup peanut butter (chunky or creamy)

• 2 tbsps hoisin sauce

• 2-3 tbsps water, depending on your preference of sauce thickness

Directions:

For the Shrimp Lettuce Wraps:

• In a small bowl, marinate shrimp with 1 tbsp olive oil and Chile Garlic seasoning for 5-10 minutes. Meanwhile, bring a small pot of water up to a boil.

• Place vermicelli noodles into a heatproof bowl, and once boiling, pour boiling water over the noodles. Let sit for 3-4 minutes until cooked, and then drain and rinse with cold water.

• Heat up 1 tbsp olive oil in a skillet and add your shrimp in one layer. Cook for 2 minutes on the first side, then flip and cook for 1 more minute. Remove from heat and set aside.

• In a small bowl, mix together peanut butter, hoisin sauce, and 1 tbsp water. Microwave for 20-30 seconds and stir. Add more water to reach desired consistency.

• To assemble, place vermicelli noodles into the lettuce cups, topping with the shrimp