This will be the first in the series of lettuce cups I plan to experiment with and document. The hope is that the fillings will be so good that one will not miss the starch! Today’s lettuce cup is Mexican inspired. Serve in a taco shell if you would like a carb version.

Ingredients

• 1/3 c white vinegar
• 1 Tbsp sugar
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/2 c grated carrot
• 1/2 c grated daikon radish
• 2 shallots thinly sliced
• 1/4 c mayonnaise
• 2 tsp Sriracha sauce
• 1 tsp soy sauce
• Large lettuce leaves
• 12-18 small-med shrimp, cooked, peeled, and deveined
• 1 jalapeno, thinly sliced
• 2 Tbsp coriander leaves

Method

Heat 1/3 cup hot water, vinegar, sugar, ginger, and salt in a small pan and bring it to a boil. Place the carrot, radish, and onion in a clean jar and pour the hot liquid over. Let sit for at least 10 minutes. Mix mayonnaise, Sriracha, and soy sauce in small bowl. Spread over lettuce leaves. Add shrimp and jalapeno. Top with pickled carrot-radish mixture and sprinkle with cilantro. Drizzle the leftover dressing.