1. Cook rice according to package instructions. In a medium bowl, toss together slaw, lime juice, cilantro, and sugar; season with salt and pepper to taste and set aside.
2. Add pork to a large nonstick skillet over medium-high heat, stirring to break up into small pieces, and cook until no longer pink, 8 to 10 minutes. Add shrimp and teriyaki marinade and stir until mixture is coated and shrimp is heated through, about 1 minute.
3. To serve, spoon rice into lettuce leaves and top with pork mixture and slaw.
Source: Hannaford fresh Magazine, September - October 2016