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Heat olive oil in a skillet over medium-high heat. Add garlic and ginger, then sauté for about 30 seconds until fragrant. Add the shrimp and cook for 2–3 minutes per side until pink and fully cooked. Stir in soy sauce, sesame oil, honey, salt, and black pepper. Cook for another minute. Wash and pat dry the lettuce leaves. Fill each lettuce leaf with shredded carrots, cabbage, and cucumber. Top with the cooked shrimp. Garnish with sesame seeds, chopped cilantro, or green onions. Serve immediately with extra soy sauce or your favorite dipping sauce.
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