For Dressing
1/2 cup canola oil
1/3 cup seasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon tamari soy sauce
1/2 teaspoon ground ginger
2 tablespoon ketchup
1 teaspoon Sriracha hot sauce
2 tablespoons minced celery
1 green onion,chopped
1 clove garlic
1/2 teaspoon black pepper
For Shrimp Salad Filling
1 pound cooked peeled and deviened cooked medium shrimp, chilled
1 cucumber, peeled and cut in thin strips
1 carrot, shredded
2 radishes, cut in thin strips
1 celery stalk, thin sliced
1 red pepper, hot or sweet in thin strips, I used a hot pepper
10 grape tomatoes, sliced or quartered if large
white and black sesame seeds as needed for garnish
For Serving
about 8 to10 intact lettece cups, I used Boston lettece
