Shrimp and Mango Salsa Lettuce Wraps

Shrimp and Mango Salsa Lettuce Wraps puts ripe mango, finely chopped red pepper and finely chopped red onion at the center of a seafood recipe and finishes in about 23 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 23 minutes
• Prep 20 minutes
• Cook 3 minutes

Ingredients

Mango Salsa

• 1 ripe mango , peeled and chopped
• ½ cup finely chopped red pepper , 1/2 of a large pepper
• ¼ cup finely chopped red onion
• 1 jalapeño , seeded, membranes removed, and finely chopped
• 2 tablespoons fresh lime juice , (1-2 limes)
• ¼ 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
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ 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.

Give it a minute off the heat, then serve it while it is still hot.