Asian Shrimp Wrap

Asian Shrimp Wrap

Makes 6 servings (1 wrap each)

1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
2 tablespoons La Choy® Soy Sauce
3 tablespoons honey
1/3 cup salted peanuts, chopped
1 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1 pkg (16 oz each) tri-color coleslaw mix
6 flour tortillas (8 inch)
12 bibb lettuce leaves
24 large (41/50 count) cooked shrimp, thawed if frozen and tails removed
12 sprigs fresh cilantro, stems trimmed

Stir together lemon peel, lemon juice, soy sauce and honey in large bowl until blended. Add peanuts, ginger and red pepper; stir to blend. Add coleslaw mix; toss until well coated.

Place tortillas on clean work surface. Cover each with 2 lettuce leaves. About 1 inch from the closest edge, spoon about 1/2 cup coleslaw over center of lettuce. Top with 4 overlapping shrimp and 2 sprigs cilantro. Fold bottom half of tortillas over filling. Fold in sides. Secure each wrap with bamboo skewer and serve.