INGREDIENTS
UNITS
SCALE
INGREDIENTS
SHRIMP MARINADE
- 1 lb Shrimp, large (31/35 count), peeled & deveined, tails removed
- 2 tsp Cumin, ground
- 1 tsp Chili powder
- 2 tbsp Lime juice
- 2 tbsp Cilantro , chopped
- 2 cloves Garlic, minced
- 2 tbsp Olive oil, extra virgin
- To taste Salt
- To taste Black pepper , freshly ground
WRAPS
- 1 head Romaine lettuce, cut into 8 “cups”
- 1 Avocado, sliced
- For garnish Sour cream
- For garnish Cilantro , chopped
METHOD
- In a large bowl, combine shrimp, cumin, chili powder, lime juice, cilantro, garlic, and olive oil. Season with salt and black pepper. Marinate in the refrigerator for 10 to 15 minutes.
- In a large skillet over medium heat, add shrimp mixture and cook until shrimp turns pink, about 2 minutes per side.
- Spoon a portion of the shrimp into a lettuce cup. Add avocado. Drizzle with sour cream and garnish with cilantro. Serve.
METHOD
- In a large bowl, combine shrimp, cumin, lime juice, cilantro, garlic, and olive oil. Season with salt and black pepper. Marinate in refrigerator for 10 minutes.
- In a large skillet over medium heat, heat olive oil. Add shrimp and cook until pink, about 2 minutes per side.
- Spoon a portion of the shrimp into a lettuce cup. Add avocado. Garnish with cilantro. Serve.
NOTES
- Add any other vegetables to the wraps that you wish
- Garnish with sour cream or yogurt if you desire
- Alternatively, you can use Boston bibb or butter lettuce leaves
- Alternatively, substitute shrimp for ground chicken, turkey, pork, or tofu
