| 1. |
In nonstick 12" skillet or wok, heat oil over medium-high heat until very hot. |
| 2. |
Add shrimp and cook 2 minutes or just until opaque throughout, stirring constantly. With slotted spoon, transfer shrimp to medium bowl. |
| 3. |
To same skillet, add celery, water chestnuts, garlic, and ginger, and cook 2 minutes, until celery is tender-crisp, stirring. |
| 4. |
Return shrimp to skillet; stir in hoisin sauce, soy sauce, and vinegar. Cook 1 minute or just until mixture is heated through. Remove skillet from heat. |
| 5. |
Evenly divide shrimp mixture among lettuce leaves. Sprinkle with peanuts. |
| 6. |
Note: recipe from Good Housekeeping. |
