Quick easy lunch or light dinner.
Shrimp Wraps with Mango Salsa
Adapted from Cook's Country
Heaping 1/2 c. frozen mango chunks, chopped smaller
1/2 onion, minced
1/4 c. fresh cilantro, minced
Juice of 1 lime
1 jalapeño, seeded and minced
1 tsp. coarse sea salt, divided
1 tsp. black pepper, divided
3 Tbsp. olive oil, divided
400g jumbo shrimp (21-30/lb.), peeled and deveined
2 tsp. chili powder
1 head green leaf lettuce
1. Combine mango, onion, cilantro, lime juice, jalapeño, 1/2 tsp. salt, 1/2 tsp. pepper, and 1 Tbsp. olive oil in a bowl. Set aside.
2. Chop shrimp into chunks (roughly thirds). Toss with chili powder and remaining salt and pepper.
3. Heat oil in skillet and add shrimp. Cook over medium-high heat until shrimp is done (about 4 mintues).
4. Spoon shrimp into lettuce leaves (you should have enough for about 4 wraps). Top with mango salsa. Roll up like a burrito and enjoy!