Shrimp and Mango Salsa Lettuce Wraps

INGREDIENTS

MANGO SALSA:

  • 1 ripe mango, peeled and chopped

  • 1/2 cup finely chopped red pepper (1/2 of a large pepper)

  • 1/4 cup finely chopped red onion

  • 1 jalapeño, seeded, membranes removed, and finely chopped

  • 2 tablespoons fresh lime juice (1-2 limes)

  • 1/4 cup (or more to taste) chopped cilantro

  • Salt and pepper to taste

SHRIMP:

  • 1 teaspoon or so olive oil, avocado oil, canola oil, etc.

  • 2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped

  • 1 tablespoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

WRAPS:

  • 2 heads Bibb or butter lettuce, washed and leaves separated

INSTRUCTIONS

  1. Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don't forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).

  2. For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don't overcook the shrimp or they'll be tough. It only takes a few minutes.

  3. Serve the shrimp on lettuce leaves topped with the mango salsa.