¼ cup Best Choice olive oil
¼ cup Thai chili sauce
Juice of ½ lime and some lime zest
Mix all marinate ingredients and shrimp together is a zip lock bag. Refrigerate for 1 hour.
Follow package directions to cook the rice, substituting the reserved mandarin oranges juice for part of the water. 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 though, 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 with additional sauce.
Serve with Mango Salsa
1 mango diced
½ lime juice
1 tsp chives
1 Tbls cilantro
salt and pepper to taste
Mix all ingredients together in a bowl. Chill and serve.