Thai Seafood Salad and Lettuce Wraps – Rachael Ray

Ingredients

• 1 pound small cooked shrimp, tails removed
• 1 tub lump crabmeat (6 ounces)
• 1 red bell pepper, seeded and thinly sliced
• 4 scallions, chopped on an angle into 1-inch pieces
• 1 cup basil leaves, shredded or torn
• 1 tablespoon hot sauce, Asian-style or Tabasco brand
• Juice of 2 limes
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 head Bibb or Boston lettuce or 1/2 head iceberg lettuce, leaves separated