| 1 11-ounce can mandarin oranges, drained, juice reserved |
| Water |
| 1 tablespoon vegetable oil, divided |
| 1 teaspoon salt |
| 1 cup U.S. jasmine or long grain white rice |
| 2 tablespoons bottled Thai sweet chili sauce plus additional for topping |
| 1 pound medium shrimp, peeled and deveined |
| 12 whole large leaves, bibb or iceberg lettuce |
| 1 cup matchstick cut or shredded carrots |
| |
| Combine reserved mandarin orange juice with enough water to equal 2 cups liquid. Bring juice mixture, 1 teaspoon oil and salt to boil in medium saucepan over medium-high heat. Stir in rice; cover and reduce heat to simmer. Cook 15 minutes or until liquid is absorbed. Stir mandarin oranges and sweet chili sauce into cooked rice. Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium heat. Add shrimp and sauté just until cooked through, about 4-5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf. Top with carrots and shrimp. Drizzle additional sauce on top. |
