Shrimp And Vegetables In Lettuce Cups

Combine shrimp, seasoning sauce, sweet chili sauce, ginger, wine and lemon juice in medium bowl. Marinate for 2 hours in refrigerator. Cut out lettuce cores and separate leaves. Cut leaves into twenty-four 4-inch squares to make “cups.” Arrange cups on large serving plate. Coat large nonstick skillet with canola oil; heat over medium-high heat. Add red onion and leeks; stir-fry for about 30 seconds or until fragrant. Add carrot; stir-fry for 1 minute. Add bell pepper, soy sauce and vinegar; stir-fry for 30 seconds. Mix in shrimp and marinade. Stir-fry for about 1 minute or until shrimp are heated through. Season with salt and black pepper. Remove from heat. Stir in nuts, green onions and sesame oil. To serve, spoon about 2 1/2 tablespoons shrimp mixture into one lettuce leaf cup, wrap, and eat by hand. Repeat with remaining shrimp mixture.