Citrus Chili Shrimp Lettuce Wraps

Ingredients

For the Salsa:

• 2 small Roma or heirloom tomatoes, seeded and diced
• ¼ cup minced shallot or red onion
• 1 garlic clove, minced
• ½ avocado, peeled, pitted, and diced
• Juice of ½ a lime
• 2 Tbsp fresh cilantro, chopped
• Salt and pepper (to taste)

For the Shrimp & Wraps:

• 3/4 lb shrimp (21/30 or 31/40 size), peeled and deveined
• 1 ½ Tbsp Citrus Chili blend
• 2 Tbsp olive oil or vegetable oil
• Bibb, Romaine, or Iceberg lettuce leaves, washed and dried

Instructions

Prepare the Avocado & Tomato Salsa

1. Combine: In a medium bowl, gently fold together the diced tomatoes, minced shallot/onion, garlic, and diced avocado.
2. Season: Add the lime juice and chopped cilantro. Season with salt and pepper to taste.
3. Set Aside: Let the salsa sit at room temperature while you prepare the shrimp so the flavors can marry.

Cook the Shrimp

1. Season: In a separate bowl, toss the 3/4 lb of shrimp with the 1 ½ Tbsp Citrus Chili blend until well-coated.
2. Sear: Heat the 2 Tbsp oil in a large skillet over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer (work in batches if necessary to avoid crowding).
3. Cook: Sauté for about 1 to 1 ½ minutes per side. Because they are smaller, they will turn opaque and curl into a "C" shape very quickly. Remove from heat as soon as they are cooked through.

Assemble

1. Build: Lay out your lettuce leaves on a platter.
2. Layer: Distribute the shrimp evenly among the leaves (about 4–6 shrimp per leaf depending on the lettuce size).
3. Top: Generously spoon the avocado and tomato salsa over the shrimp.
4. Finish: Serve immediately with extra lime wedges on the side for an extra pop of flavor.

Notes

With 3/4 lb of shrimp, this makes for a very satisfying main course for two people. If you're serving these as an appetizer, it can easily stretch to 4 people.