Shrimp Lettuce Wraps

6 raw jumbo shrimp, peeled and deveined

1/3 cup cornstarch

1 teaspoon smoked paprika

1/3 cup cold water

Salt for seasoning

3 tablespoons canola oil

4 leaves butter head lettuce

1 tablespoon Kewpie Mayo

1/8 cup shredded carrots

1/8 cup shredded purple daikon radish

Drizzle of olive oil

Juice from ½ a lime

Cilantro to garnish

Preferred hot sauce to taste

1.     In a bowl, stir cornstarch andpaprika to combine.  Slowly whisk in coldwater to form a paste.

2.     In a pan, heat canola oil overmedium.  Season shrimp with salt, lightlycoat with cornstarch paste, and add to your pan.  Fry each side until golden, about 2-3 minutesper side. Remove shrimp from pan and transfer to a wire rack. Sprinkle shrimpwith an additional pinch of salt.

3.     Place two stacks of two butterhead lettuce leaves on a plate to form the base for two wraps.  Drizzle each wrap with about ½ tablespoon ofKewpie mayo.  Then, add 3 shrimp to eachwrap.

4.     In a small bowl, combinecarrots, daikon, olive oil, lime juice and a pinch of salt.  Gently toss, then add to your wraps.

5.     Garnish each wrap with cilantroand hot sauce to taste.