Curried Shrimp Lettuce Wraps

Ingredients

• 8 Boston lettuce leaves
• 1 tablespoon canola oil
• 1 pound small peeled and deveined raw shrimp (31-40 per pound)
• ¼ teaspoon salt
• 5 tablespoons full-fat plain Greek yogurt

• 1 tablespoon rice vinegar
• 1½ teaspoons curry powder
• 1 cup julienned red bell pepper
• 1 cup julienned snow peas
• ¼ cup finely chopped fresh basil

Directions

1. Wash and dry lettuce leaves well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, season with salt and cook, stirring often, until just cooked through, 4 to 6 minutes.
3. Meanwhile, whisk yogurt, vinegar and curry powder in a small bowl.
4. Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the lettuce leaves, topped with bell pepper, snow peas and basil.