Heat the sesame oil in a medium skillet over medium heat. Add the shrimp, water chestnuts, salt and paprika, cook for 2 minutes, stirring to prevent sticking.
Add the sherry, ginger and garlic. Continue to cook until shrimp are fully cooked and opaque, approximately 2 minutes. Remove from heat and set aside.
For the dressing:
In a small container or bowl, whisk together the oil, lemon zest and sherry vinegar. Set aside or if making in advance, place in a container and refrigerate.
To assemble:
Place a spoonful of shrimp mixture onto two doubled up pieces of butter lettuce. Top with a drizzle of the dressing and then desired toppings.
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Notes
This recipe originally appeared on Real Housemoms, where I am a contributor.