Cook 1 pound chopped peeled and deveined medium shrimp and 2 cloves sliced garlic in canola oil in a large skillet until the shrimp are opaque. Add 2 teaspoons Asian fish sauce and toss to combine. Top 8 large Bibb lettuce leaves with the shrimp mixture, sliced mango, chopped peanuts, and mint. Serve with lime wedges and Sriracha or Asian chill-garlic sauce.
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