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)
In a medium bowl, whisk together oil, 1 tbsp (15 mL) soy sauce, lime, ginger and garlic. Add shrimp and toss to coat with mixture. Skewer 5-6 shrimp onto large bamboo skewers and grill on medium-high heat until pink and cooked through, about 2 minutes.
Blanch mixed vegetables in boiling water for 1 minute. Drain and rinse under cold water.
In a large mixing bowl, whisk together rice vinegar, sesame oil, honey and remaining soy sauce. Add blanched vegetables, cabbage and rice. Toss to coat evenly.
Fill each lettuce cup evenly with rice mixture and top with a grilled shrimp. Sprinkle with cashews, a few cilantro leaves and drizzle with Sriracha, if using.
Tip: Replace shrimp with chicken, pork, beef or tofu.