Mango Avocado Salsa Shrimp Lettuce Wraps
Serves 4

Ingredients:
2 heads Boston or butter lettuce (leaves pulled apart)

For the mango salsa:
2 mango, diced
2 avocado, diced
½ cup red onion, diced
½ cup red bell pepper, finely chopped
1 jalapeno, finely diced
1/3 cup cilantro, finely chopped
1/4 cup mint Leaves, finely chopped
2 limes, juiced
Salt to taste

For the shrimp:
2 tablespoons avocado or olive oil
½ cup cilantro, finely chopped
½ teaspoon cumin
¼ teaspoon red pepper flakes
¼ teaspoon sea salt
1 lb shrimp (peeled, deveined, tails removed)
Lime wedges

Directions:
1. Combine shrimp, olive oil, cilantro, cumin, red pepper flakes and salt in large bowl, and stir to mix. Let stand 20-30 minutes, or refrigerate 2-3 hours if time allows.

2. In a bowl, mix together the mango, avocado, red onion, bell pepper, jalapeno, cilantro, mint, lime juice, and salt to taste.

3. Warm a pan over medium heat and add the shrimp. Cook on each side for two to three minutes or until pink and cooked through. Add a squeeze of lime to finish.

4. To assemble, add the mango avocado salsa and shrimp to the lettuce leaves. Serve with a lime wedge. Enjoy!

Recipe Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately two wraps.
More Additions: Add minced garlic, shredded cabbage, sriracha, and/or cheese.

{Rachel’s Suggested Wine Pairings}

Sauvignon Blanc from Sonoma County
Rosé from Provence, France
Albariño from Spain