Hot Honey Sauce

Ingredients

• 1/2 cup honey
• 1 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons apple cider vinegar

Mango Cucumber Salsa

Ingredients

• 1 1/2 tablespoons lime juice
• 1 cup finely chopped mango
• 1 cup finely chopped seeded cucumber
• 1/4 cup very finely chopped red onion
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons chopped cilantro

Jasmine Rice

Ingredients

• 3/4 cup jasmine rice
• 1 1/2 cups water

Hot Honey Sesame Shrimp Filling

Ingredients

• 1 teaspoon sesame oil
• 1 cup finely chopped mushrooms
• 1/2 cup finely chopped matchstick carrots
• 1/2 cup finely chopped red bell pepper
• 1 1/2 teaspoons very finely chopped garlic
• 1 1/2 teaspoons very finely chopped ginger
• 1/2 cup very finely chopped drained & rinsed water chestnuts
• 8 ounces chopped large (26-30 per pound) shrimp
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice wine vinegar
• 1 1/2 teaspoons hot honey sauce

Sesame Hot Honey Shrimp Lettuce Wraps

Ingredients

• 8 romaine lettuce leaves, washed and trimmed
• 2 cups hot honey sesame shrimp filling
• 2 cups mango cucumber salsa
• 1 tablespoon hot honey sauce
• 8 teaspoons chopped cilantro
• 8 teaspoons thinly sliced green onions
• 1 tablespoon sesame seeds
• 1/2 lime cut into 4 wedges
• 2 2/3 cups steamed jasmine rice

To Prepare Hot Honey Sauce:

Ingredients

• Combine honey and crushed red pepper flakes in a small pot.
• Bring to a simmer over medium-low heat and cook for 8 to 10 minutes or until the liquid has slightly evaporated.
• Strain well through a fine strainer and discard the pepper flakes (see Chef Tips before discarding).
• Stir vinegar into the honey until well combined. Cool to room temperature. If not using immediately, keep it covered in the refrigerator; warm the sauce slightly to loosen it before enjoying it.

To Prepare Hot Honey Sesame Shrimp Filling:

Ingredients

• Heat the oil in a skillet over medium heat.
• Add the mushrooms, carrots, peppers, garlic, and ginger and cook for 3 to 4 minutes until vegetables are softened.
• Add the water chestnuts and shrimp and sauté for 2 to 3 minutes until the shrimp are almost fully cooked.
• Add the soy sauce, vinegar, and hot honey. Toss to combine and lower the heat, being careful not to burn. Cook for 30 seconds or until the liquid is almost gone. Keep warm until ready to use. This filling is also delicious cold. To enjoy cold, cool it quickly and keep it in the refrigerator for no more than 2 days.

To Prepare Mango Cucumber Salsa

Ingredients

• In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.

To Prepare Jasmine Rice:

To Assemble Sesame Hot Honey Shrimp Lettuce Wraps:

Chef Tips: