Spicy Asian Shrimp Lettuce Cups

In a sealable plastic bag, combine the shrimp, 2 tablespoons oil, sriracha sauce and garlic. Seal and toss bag to coat the shrimp. Marinate at least 1 hour in the fridge.

Heat a nonstick pan over medium-high. Arrange the shrimp in a single layer and sear on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan and set aside.

To the pan, add the last tablespoon of oil and add the diced red bell pepper. Season with salt and pepper and saute for 2 minutes, until crisp-tender. Remove from heat.

Bring 3 cups water to a boil in a sauce pan and cook the rice noodles until soft, 3 minutes. Drain and rinse under cold water.

In each lettuce cup, start with the rice noodles. Then add the red pepper, followed by the carrots. Add 3 or 4 shrimp per cup and garnish with scallions and cilantro.

Drizzle a little bit of soy sauce into each one. Have napkins handy.