Lettuce Shrimp Wraps

Clean lettuce and peel off leaves to use as "cups." Set aside.

Add olive oil, onion, garlic, and shrimp to a wok or large frying pan. Cook over medium heat until shrimp are pink, stirring frequently, about 5 minutes. Add zucchini, water chestnuts, bamboo shoots, soy sauce, and ginger. Mix and cook, stirring often, 5 to 8 minutes more.

Meanwhile, combine soy sauce, chili sauce, and wasabi paste in a small bowl.

Add almonds to shrimp mixture. Spoon scoopfuls into lettuce cups, add wasabi sauce, wrap, and enjoy.