Direction

1. Heat the sesame oil in a medium skillet over medium heat. Add the shrimp, water chestnuts, salt and paprika, cook for 2 minutes, stirring to prevent sticking.
2. Add the sherry, ginger and garlic. Continue to cook until shrimp are fully cooked and opaque, approximately 2 minutes. Remove from heat and set aside.
3. In a small container or bowl, whisk together the oil, lemon zest and sherry vinegar. Set aside or if making in advance, place in a container and refrigerate.
4. Place a spoonful of shrimp mixture onto two doubled up pieces of butter lettuce. Top with a drizzle of the dressing and then desired toppings.
5. If you've tried this recipe, come back and let us know how it was in the comments or ratings.