Oriental Shrimp Lettuce Wraps

8 oz. can water chestnuts diced
(drain but save the juice)
1/8 cup juice from water chestnuts
1 cup diced celery
1/8 cup creamy peanut butter
1 Tbsp. Terriyaki sauce
1 Tbsp. lite soy sauce
2 Tbsp. Hoison sauce
1/8 tsp. crushed red pepper
dash of salt
1 lb. peeled and deveined shrimp, medium or smaller size
1/2 cup dry roasted peanuts (use Five Alarm by Planters® to spice it up)
head of Iceberg lettuce, wash and dry individual leaves

Combine all the ingredients except the shrimp, peanuts and lettuce in a skillet or wok over high heat stir. Stir until the sauce is smooth and celery just begins to cook. Add shrimp and continue cooking and stirring until shrimp is pink (do not overcook), usually three to five minutes. Add peanuts and cook for an additional thirty seconds and re-move from heat. Wrap a spoonful of mixture in lettuce leaf to serve.