Cooking Directions

• Stir the picante sauce, lime juice, cilantro, ginger root and garlic in a medium bowl. Add the shrimp and carrots and toss to coat.
• Dip the lettuce leaves briefly into hot water to soften. Dip the lettuce leaves into cold water and drain them on paper towels. Spoon 1/4 cup of the shrimp mixture into the center of each lettuce leaf. Fold the lettuce leaves around the filling. Secure with toothpicks, if desired.

Ingredients

• 0.5 cup Pace® Picante Sauce
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced fresh ginger root
• 0.125 teaspoon garlic powder or 1 small clove garlic, minced
• 1 pound cooked medium shrimp, peeled and deveined
• 2 medium carrot, shredded (about 1/2 cup)
• 12 leafs iceberg lettuce