Sauteed Shrimp with Corn

The inspiration for this recipe came from a recent issue of Cooking Light but I've changed it enough to call it my own.

This is such an amazingly easy recipe.  after thawing and peeling the shrimp, it took about 15 minutes to make the whole thing.

1 1/2 Tblsp LIme Juice

1 Tblsp Fish Sauce

1/2 Teasp sugar

1/2 cup chopped shallots

1 Tblsp minced garlic

1-2 lb shrimp, peeled and deveined

1-2 cups frozen corn

1 head butter lettuce

Combine the sauce ingredients and set aside.  Remove the lettuce leaves from the head, wash, and dry.  Arrange 3-4 leave on each plate with the stem of each leaf pointing toward the center of the plate.

Heat a wok or saute pan over high heat.  When the oil is hot add 2 tablespoons of vegetable oil or tea oil.   Add the Shallots and garlic.  Saute until the shallots have browned.  Add the shrimp.  Saute until the shrimp are about half cooked then add the corn.

When the corn is hot add the sauce, stir to combine.  Spoon a helping over the lettuce on each plate.