Mandarin Orange Rice And Shrimp Lettuce Wraps

Mandarin Orange Rice And Shrimp Lettuce Wraps
1 can (11 ounces) mandarin oranges, drained, juice reserved
Water as needed
1 tablespoon vegetable oil, divided 1 teaspoon salt
1 cup Adolphus Long Grain Premium Select White Rice
2 tablespoons Thai sweet chili sauce, plus additional for topping
1 pound medium shrimp, peeled and deveined
12 large leaves bibb or iceberg lettuce
1 cup carrots, matchstick cut or shredded

Combine juice with enough water to equal 2 cups; pour into a saucepan.
Stir in 1 teaspoon each of the oil and salt and bring to a boil.
Stir in rice, cover and reduce to a simmer.
Cook until liquid is absorbed. Stir in oranges and chili sauce; set aside.
Heat remaining oil in a large skillet over medium heat.
Add shrimp and sauté until cooked through. Arrange lettuce leaves on a platter and spoon rice mixture into the center of each leaf.
Top with carrots, shrimp and chili sauce to taste.
(Makes 6 servings)