Ingredients
1/4 cup reduced-sodium soy sauce3 tablespoons lime juice2 tablespoons plus 1 teaspoon apricot preserves2 tablespoons water2 garlic cloves, minced1/4 teaspoon ground ginger2 medium carrots6 green onions3 teaspoons olive oil, divided1 pound uncooked medium shrimp, peeled and deveined1 large sweet red pepper, chopped2 cups hot cooked rice8 large lettuce leaves
Preparation
In a small bowl, mix the first 6 ingredients. Using a vegetable peeler, shave carrots lengthwise into very thin strips. Slice white parts of green onions; cut each green top in half lengthwise.
In a large skillet, heat 2 teaspoons oil over medium-high heat. Add shrimp; stir-fry until pink. Remove from pan.
Stir-fry red pepper and carrots in remaining oil 4 minutes. Add white parts of onions; stir-fry 1-2 minutes longer or until vegetables are crisp-tender.
Add 1/3 cup soy sauce mixture to pan. Bring to a boil. Add shrimp; heat through. Place 1/4 cup rice on each lettuce leaf; top with 1/2 cup shrimp mixture. Drizzle with remaining soy sauce mixture and roll up. Tie each with a green onion strip.
