Light Greek-flavored shrimp lettuce wraps.
Ingredients
- butter: 2 Tbsp
- red bell pepper: 0.5 piece (chopped)
- large shrimp: 1 pound (peeled and deveined)
- garlic: 2 clove (minced)
- Greek seasoning: 0.5 Tbsp
- cherry tomatoes: 0.5 cup (to taste, sliced)
- cucumber, halved and: 0.5 piece (sliced)
- black olives: 1 can (4 ounce can, sliced)
- head romaine lettuce, separated into individual leaves: 1 piece
- feta cheese, crumbled: 0.5 cup
Metric Conversion
Stages of cooking
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Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
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Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.
