Gochujang-Butter Shrimp - cooking recipe

Ingredients

2 tablespoons butter
1 teaspoon toasted sesame oil
3 green onions, chopped, white and green parts separated
2 cloves garlic, minced
1 pound fresh medium shrimp, peeled and deveined
1 tablespoon gochujang (Korean hot pepper paste)
1 teaspoon reduced-sodium soy sauce
1 teaspoon honey
1/2 cup julienned cucumber
1/4 cup julienned carrot
1 tablespoon toasted sesame seeds
8 leaves butterhead lettuce
1 lemon, cut into wedges

Preparation

Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.