Servings: 6 to 8

2 Tablespoons peanut oil 2 Tablespoons peanut oil
2 pounds large shrimp, peeled, deveined and coarsely chopped 2 pounds large shrimp, peeled, deveined and coarsely chopped
1 cup finely-chopped celery 1 cup finely-chopped celery
1/2 cup water chestnuts, chopped ½ cup water chestnuts, chopped
2 cloves garlic, minced 2 cloves garlic, minced
2 teaspoons finely chopped fresh ginger 2 teaspoons finely chopped fresh ginger
2 Tablespoons hoisin sauce 2 Tablespoons hoisin sauce
2 Tablespoons light soy sauce 2 Tablespoons light soy sauce
2 Tablespoons rice wine vinegar 2 Tablespoons rice wine vinegar
16 large leaves Boston lettuce 16 large leaves Boston lettuce
Toasted chopped peanuts Toasted chopped peanuts
4 green onions/scallions, diced 4 green onions/scallions, diced
Optional: sesame oil / sesame seeds Optional: sesame oil / sesame seeds
* Can sub 3 cups cooked white or brown rice note: Can sub 3 cups cooked white or brown rice

Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the shrimp and stir-fry until they are opaque. Remove the shrimp to a bowl and set aside.
Add the celery, water chestnuts, garlic, ginger, and stir-fry until the vegetables are crisp-tender.
Return the shrimp to the pan and add the hoisin sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.
Evenly divide the shrimp mixture among the lettuce leaves. Garnish with the peanuts and green onions.

Add more hoisin sauce for deeper flavor. Sesame adds another layer of toastiness.  Add more hoisin sauce for deeper flavor. Sesame adds another layer of toastiness.