Shrimp Lettuce Wraps

Add cooking spray and sesame oil to a medium sauté pan over medium-high heat. Add bell pepper and onion and sauté until vegetables are softened and onions are clear. Add shrimp and sauté for 2-3 minutes, or until shrimp is partially cooked through. In a small bowl, whisk together soy sauce, Splenda Brown Sugar, chili garlic paste, ginger, garlic, lime zest, lime juice, chicken broth and peanut butter. Pour over shrimp and simmer until sauce begins to thicken and shrimp is cooked through. Add chopped chives and stir. Portion ¼ cup of shrimp mixture in a lettuce leaf cup and top with diced avocado. Repeat for remaining 6 wrap, dividing avocado evenly among the 7 wraps.