Matthews Shrimp Lettuce Wraps

Ingredients

• 4 ounces portabella mushrooms
• 1 head of boston butter lettuce
• 3/4 lb medium shrimp
• 3/4 cup crushed walnuts
• 1/2 medium white onion
• 1/2 tablespoon celery salt
• 1/2 tablespoon cracked black pepper
• heaping 1/2 tbs garlic powder or fresh garlic
• butter and olive oil

Directions

1. 1

   1) Dice portabella mushrooms and mix in crushed walnuts. place in a bowl to the side.

2. 2

   2) Dice onions and place in a bowl to the side.

3. 3

   3) mince garlic and place to the side.

4. 4

   4) Grill or sautee shrimp, then slice each cooked shrimp in half and put them aside.

5. 5

   5) Sautee onions in 1 part olive oil 1 part butter.

6. 6

   6) Place sauteed onions into a bowl and then sautee the mushrooms and walnuts in 1 part olive oil 1 part butter.

7. 7

   7) Add onions back into the pan once the mushrooms are sauteed, mixing the onions and walnut/mushroom mix together.

8. 8

   8) Put garlic into the pan along with the craked black pepper, the celery salt and the shrimp until everything is mixed and heated.

9. 9

   9) Remove from the heat and spoon the mixture into the butter lettuce leaves.