Sweet and Sour Shrimp Lettuce Wraps

I realized that I hardly ever cook with shrimp, which is surprising because it's so versatile and tasty. I went for a simple Asian dish that has tons of great vegetables and flavor. And, this meal was extra special because my best friend Brittney surprised me and came in town. As you may recall from an earlier post, she loves my Polynesian Chicken, and this closely mirrors that. Here's to old friends!

Sweet and Sour Shrimp

1 pound shrimp, deveined and tails off
1 tablespoon flour
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red onion, chopped
1 red bell pepper, halved, seeded and chopped
1 green bell pepper, halved, seeded and chopped
1 small can diced water chestnuts
2 mangos, peeled, pitted and chopped
2/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
1/2 cup water
2 tablespoons ketchup
2 tablespoons cornstarch

Cut shrimp into bite-sized pieces and toss in flour. Heat oil and butter in a nonstick skillet on medium high heat. Saute shrimp about 3 to 4 minutes until warmed. Remove and cover with foil. Cook garlic, onion and bell peppers in remaining oil in pan for about 5 minutes. Add water chestnuts and mango and saute additional 2 minutes.

Combine sugar, vinegar, soy sauce, water, ketchup and cornstarch in a saucepan and heat until thickened, stirring occasionally, 5 to ten minutes. Stir in 3/4 of mixture into vegetables and add shrimp. Serve over rice with additional sweet and sour sauce on the side. If desired, serve in lettuce cups for an added crunch :)