Make your Parsley Lemon Pesto: In your food processor add lemon zest, lemon juice, parsley, olive oil, garlic and salt and pepper to taste. Set aside.
In a medium frying pan, add olive oil, garlic, shrimp and salt and pepper to taste and fry until pink and no longer translucent (about 3 minutes in an iron skillet). Add your chopped red bell pepper and stir fry. You could also grill your shrimp, if you like.
Toss the shrimp and red peppers with the Parsley Lemon Pesto. Set aside.
Create Parsley Lemon Pesto Shrimp Wraps: Place a dry and clean lettuce leaf on a plate and mound with a generous portion of Vegan Chickpea Lemon Rice and Parsley lemon shrimp and squeeze fresh lemon juice on top. Enjoy!
This recipe serves about 2 lettuce wraps per person.