Lettuce Wrappers with Shrimp

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I found this recipe and modified it to our liking, so feel free to do the same:) I also read that it works well with chicken.

1 T. peanut oil
1 pound cooked shrimp, peeled, deveined, and coarsley chopped
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce (I didn't have this, but I'm sure it would be good)!
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top
Heat the oil in a wok or large non stick skillet over medium high heat. Add the shrimp and stir fry until are opaque. Set aside in a bowl.
Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.
Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.
Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts.