Buffalo Shrimp Salad Lettuce Wraps
Ingredients
- 1 head Boston lettuce, cleaned, leaves separated
- 1 lb shrimp, peeled and deveined
- 1 tablespoon cornstarch
- salt and pepper, to taste
- 2 tablespoon butter
- 1 ½ tablespoon hot sauce, such as Franks Red Hot
- ½ cup Ranch dressing
- ¼ cup feta, goat cheese, or blue cheese crumbles
- 1 rib of celery, with leaves, finely chopped
- 1 cup grape tomatoes, halved
Instructions
- In a large nonstick frying pan over medium heat, melt 2 tablespoon butter until bubbly. 2. While the butter heats, toss the shrimp and cornstarch in a medium bowl until well coated. 3. Add coated shrimp to butter in frying pan in and even layer, and cook 2-3 mins per side over until well browned. 4. Transfer cooked shrimp to a plate and allow to cool slightly (about 3-5 minutes). 5. While shrimp cools, toss chopped celery, ranch dressing, hot sauce and cheese in a medium bowl. 6. Add cooled shrimp, toss to combine, and serve on Boston lettuce leaves with sliced tomatoes, and additional hot sauce, if desired.