8 large lettuce leaves
2 tablespoons sesame oil
2 tablespoons minced ginger
24 ounces medium shrimp, shelled and de-veined
¼ teaspoon cayenne pepper
1 tablespoon gluten free tamari
1 lime, halved
Lay out 4 plates with 2 lettuce leaves each and set aside. Heat the oil over medium in a large skillet. Add the ginger and sauté 1 minute. Add the shrimp and season with cayenne. Cook, stirring frequently, for 2 minutes. Add the tamari, toss lightly, and cook for another minute or until shrimp just turn pink.
Divide shrimp evenly among the lettuce wraps, squeeze lime over all, and serve.