Grilled Shrimp and Vegetable Lettuce Cups Recipe

Grilled Shrimp and Vegetable Lettuce Cups

• 2 tbsp (30 mL) vegetable oil
• 2 tbsp (30 mL) soy sauce, divided
• 2 tbsp (30 mL) lime juice
• 1 tsp (5 mL) each minced ginger and garlic
• 1 lb (500 g) large raw shrimp, peeled and deveined
• 2 cups (500 mL) frozen Green Giant® Valley Selections™ Essentials Asian Mixed Vegetables
• 3 tbsp (45 mL) rice wine vinegar
• 1 tbsp (15 mL) sesame oil
• 2 tsp (10 mL) honey
• 1 cup (250 mL) finely shredded Napa cabbage
• ¾ cup (175 mL) cooked brown rice
• 24 Boston Bibb lettuce leaves, washed and dried (about 2 heads)
• ¼ cup (60 mL) chopped toasted cashews
• Fresh cilantro leaves, for garnish
• Sriracha hot sauce (optional)