Recipe of the Week 4/27 - Buffalo Shrimp Lettuce Wraps

Yield 6 servings 

Ingredients 1 tablespoon extra-virgin olive oil 1 pound peeled and deveined large shrimp, chopped 2 garlic cloves, minced 1/3 cup hot sauce, such as Frank's 1 head romaine or butter lettuce, leaves separated, for serving (12 leaves) 1/4 cup red onion, finely chopped 1 rib celery, sliced thin 1/2 cup light blue cheese or ranch dressing, homemade or jarred chopped chives, optional garnish 


1.In a large skillet over medium heat, heat oil. Add shrimp and garlic. Cook, flipping 

halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the hot sauce, tossing to coat. 2. 

Assemble wraps: Add scant 1/4 cup of shrimp to the center of a romaine leaf, then top with dressing, red onion and chives. 

Nutrition Facts Serving: 3wraps, Calories: 242kcal, Carbohydrates: 6.5g, Protein: 25g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 177mg, Sodium: 1222mg, Fiber: 1g, Sugar: 3g 

Adapted from: Found by: Melissa Zobler BS, CPT, CPSN 

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