Shrimp Lettuce Wraps With Avocado Mango Salsa

For the Shrimp

1.5 pounds large shrimp, thawed, peeled and deveined

2 tablespoons extra virgin olive oil

1 tsp chili powder

1/2 tsp ground cumin

2 garlic cloves, minced

Juice of 1/2 lime

salt and pepper, to taste

wooden or metal skewers

1 head bib or butter lettuce, for serving

For the Salsa

1 mango, diced

1 avocado, diced

1/2 cup red onion, diced

1/2 red bell pepper, diced

1 garlic clove, minced

1/2 lime

2 tablespoon cilantro, chopped

salt & pepper, to taste

For the Salsa

Combine all the salsa ingredients in a serving bowl and mix until combined. Set aside while you make the shrimp.

For the Shrimp

In a medium sized bowl, mix together the shrimp, chili powder, cumin,garlic, lime juice and season with salt & pepper. Toss to coat shrimp evenly. Preheat grill to medium-high heat. Thread shrimp onto wooden or metal skewers and grill for 1.5 to 2 minutes per side. Serve shrimp in lettuce cups and top with mango & avocado salsa.

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Shrimp Lettuce Wraps With Avocado Mango Salsa

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