1 lb. small shrimp ( but not tiny bay shrimp), peeled and deveined
Cut each shrimp in half across the body
1 onion chopped coarsely
1 2” piece of ginger finely chopped
3 cloves garlic chopped finely
1-2 serrano peppers seeded, deveined, and finely chopped
1 red and 1 yellow bell pepper coarsely chopped
1 ripe mango peeled and chopped in ½ inch cubes
The juice of 2 limes
2 tblsp soy sauce
2 tsp brown rice vinegar
1 tblsp canola oil
Salt and pepper to taste
¼ cup chopped fresh basil
Crushed red pepper flakes
Heat a wok over high heat. Add oil to the pan. When oil is hot, stir in the onions and ginger until browned.
Add the shrimp, garlic and serrano peppers and stir fry until the shrimp are cooked, about two to three minutes. Remove pan from heat. Stir in the diced red and yellow peppers and quickly add the soy sauce and vinegar. Toss in mangoes and squeeze the lime juice over the entire mix. Stir well. Place in lettuce cups and sprinkle with the basil and a bit of crushed red pepper flakes. Serve at once.
This dish is also good served cold. If you want to do this, chill the cooked mixture and add the lime, mango, basil and crushed pepper right before serving.