Gretchen McKay
Pittsburgh Post-Gazette
Spring brings with it a bounty of fresh greens, including tender baby lettuces and good-for-you crunchy carrots. For a quick and easy dish, I love to use both in Thai-inspired lettuce wraps.
Packed with protein but also low in fat and calories, these wraps are perfect for seafood lovers who might have tired of fried fish during Lent. They feature crispy fried shrimp that get their delicate, golden-brown crust from a quick dip in cornstarch, plus the bright acidic crunch of quick-pickled veggies and thin slices of cucumber.
A slather of hot sauce-spiked mayonnaise ties it all together to create a satisfying, handheld mix of salty + sweet + spicy.
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