Stir the picante sauce, lime juice, cilantro, ginger root and garlic in a medium bowl. Add the shrimp and carrots and toss to coat.Dip the lettuce leaves briefly into hot water to soften. Dip the lettuce leaves into cold water and drain them on paper towels. Spoon 1/4 cup of the shrimp mixture into the center of each lettuce leaf. Fold the lettuce leaves around the filling. Secure with toothpicks, if desired.
0.5 cup Pace® Picante Sauce1 tablespoon lime juice1 tablespoon chopped fresh cilantro1 teaspoon minced fresh ginger root0.125 teaspoon garlic powder or 1 small clove garlic, minced1 pound cooked medium shrimp, peeled and deveined2 medium carrot, shredded (about 1/2 cup)12 leafs iceberg lettuce
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