Rachel Ray: Ginger-Soy Shrimp with Basil on Shredded Lettuce

Ginger-Soy Shrimp:
3 T veg oil (I used evoo)
1.5 lbs shrimp - peeled, deveined, tails removed (you can use chicken or pork loin chops)
S & P
2 inch fresh ginger - peeled and minced
1/2 t red pepper flakes
6 scallions - chopped
1/4 tamari (dark, aged soy sauce)
3 T honey
1 head of iceberg lettuce (I used baby spinach)
1 red bell pepper - chopped
basil leaves

Heat a large skillet over high heat and add oil. Add shrimp and season with S & P. Cook for a minute and add ginger, bell pepper, garlic, and red pepper flakes. Cook for 2 more minutes. Add scallions and cook for another minute. Add tamari and honey to coat shrimp. Removed the pan from heat and add basil. Toss and serve over shredded lettuce.
 I loved this recipe! When added the red pepper flakes I went semi crazy so the recipe was HOT, but delish still. It was a hit and I will make it again. It was the first time I had cooked with ginger so it was an interesting process peeling and mincing it. I used baby spinach again because I had it in my fridge. #lifeonabudget I also served it with mashed potatoes (the recipe didn't had a side with it and I had red potatoes on hand), which helped with the spice factor.

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