Citrus Chili Shrimp Lettuce Wraps

Ingredients

For the shrimp:

• 1/2 pound peeled and deveined shrimp (21/30 or 31/40 size)
• 1 ½ Tbsp Citrus Chili blend
• 2 Tbsp olive oil or vegetable oil

For the avocado & tomato 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 chopped fresh cilantro
• salt & pepper, to taste

For assembling:

• Bibb, Romaine or Iceberg lettuce leaves - washed and dried

Instructions

1. Combine the shrimp, Citrus Chili blend and oil in a bowl and mix to combine. Set aside.
2. Combine tomato, onion, garlic, avocado, lime juice and cilantro in a bowl. Mix to combine and season to taste with salt & pepper. Set aside.
3. The shrimp can be cooked on the BBQ or in a frying pan.
4. If using the BBQ: Set to medium high heat (about 350°F). Add shrimp and cook for about 2 minutes per side. You want them cooked with a nice char on them. Take off the grill and cover with foil.
5. If using a frying pan: Heat a frying pan over medium high heat. Add shrimp and cook stirring every couple of minutes until the shrimp are cooked through, approximately 4 minutes. Take off the heat and cover with foil.
6. Once the shrimp have cooled slightly, cut them into bite size pieces if the shrimp you bought are too large for the lettuce leaves.
7. Serve with avocado and tomato salsa and lettuce leaves. Take a lettuce leaf, add some salsa, add some shrimp, and eat.