1/2 cup Pace® Picante Sauce
1 tbsp. lime juice
1 tbsp. chopped fresh cilantro
1 tsp. minced fresh ginger
1/8 tsp. garlic powder or 1 clove garlic, minced
1 lb. medium shrimp, cooked, peeled and deveined
2 medium carrots, shredded
12 leaves iceberg lettuce

MIX picante sauce, lime juice, cilantro, ginger and garlic. Add shrimp and carrots. Toss to coat.

DIP each lettuce leaf in hot water to soften. Immediately dip in cold water and drain on paper towels. Spoon 1/4 cup shrimp mixture into center of each leaf. Fold leaf around filling. Secure with toothpick if needed. Makes 12 appetizers.

(Thanks, Patti, from FreeShop)