You can use lettuce to wrap just about anything. It’s low carb and makes for a nice healthy lunch or dinner. When I make shrimp, I like to use my roasted garlic olive oil. It’s pretty handy to make ahead and use for just about anything.  2 Servings of 3 lettuce cups

Roasted Garlic Shrimp Lettuce Cups

• Butter Lettuce Leaves – 6 total
• 8 uncooked medium shrimp
• 4-6 cloves of roasted garlic and 1-2 tsp of olive oil
• 1 diced roma tomato
• 3 tbsp of diced green onion

1. In a small pan, put the garlic and the olive oil and heat on medium. Using a fork or spatula, I mash the garlic to make a roasted garlic paste.
2. Add the shrimp and cook until done 5-7 minutes depending. Dice Shrimp into smaller pieces if necessary.
3. Add Shrimp to Lettuce Cup, top with diced tomato and green onion and serve with your favorite hot sauce.

Roasted Garlic Olive Oil (Make in Advance)

• 4 heads of garlic with the heads cut off
• 1/4 cup of olive oil
• Large Piece of Aluminum foil
• Baking Pan or dish

1. Put the Aluminum Foil in the baking pan. Sit Garlic up with the tops off and spread on the head pieces around them.
2. Pour the olive oil on top of the garlic and bake in the oven for 45-60 minutes or until they pop out of the garlic easily. Let cool and remove the garlic from the skin and put in a jar of olive oil.