Baja Shrimp Lettuce Wraps with Mango Habanero Guacamole

Yesss! Summer is right around the corner. I can feel it! Literally. It was 92 degrees today. I wanted something light and cool. Lettuce wraps are my new “thing” and these were perfect and easy to make. I used what I already had on hand and I must say, mango and avocado go great together! Also, the smokey chile shrimp and the heat from the Habanero gave, what I call Baha Shrimp Lettuce Wraps with Mango Habanero Guacamole, a swift kick. This recipe is a keeper! Enjoy!

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Mango Habanero Guacamole

What you’ll need:

– 2 Hass avocados, halved and pit removed
– 1 ripened mango, cubed
– 1 Habanero pepper, seeded and finely chopped (keep the seeds if you can handle the heat)
– 2-3 Tbsp red onion, finely chopped
– juice from 1 lime
– small handful of fresh cilantro
– sea salt to taste

Directions:

Scoop the avocado out into a medium bowl. Add the Habanero pepper, onion, cilantro and squeeze in lime juice. Now mash it all together until it’s nice and creamy. Next, stir in the mango and season with a little sea salt.

Cover and keep refrigerated until ready to serve. Guacamole is best served the same day.

Helpful Hint: To easily cube a mango- slice the mango from around the pit. Holding the pieces of mango in your palm, slice horizontally then vertically but not through the skin. Flip the pieces of mango inside out and voila!

Helpful Hint: To easily cube a mango- slice the mango from around the pit. Holding the pieces of mango in your palm, slice horizontally then vertically but not through the skin. Flip the pieces of mango inside out and voila!

Baha Shrimp Marinade and Dressing

What you’ll need:

– 1 lb of raw shrimp, peeled

– 1/4 cup lime juice
– 1/4 cup olive oil
– 1 Tbsp agave syrup (or honey)
– 1/2 tsp smoked chile powder
– 1/2 tsp salt
– 1/4 tsp ground cumin
handful of cilantro, chopped

You’ll also need 1 head of large leaf lettuce. Romain, Bibb lettuce, and green leaf lettuce work well. I used red leaf lettuce.

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Directions:

In a medium bowl, whisk together all of the ingredients (except for the shrimp). Place half of the marinade/dressing (1/4 cup) in a separate bowl and set aside. Place the peeled raw shrimp into the first bowl and let marinate for 15-20 minutes.

While the shrimp are marinating, fire up your grill, heat up your skillet or get the broiler going. You can cook the shrimp any way you’d like. I used my cast-iron grill pan. When cooking shrimp, I like to skewer them. This enables you to flip them over quickly and evenly.

Cook shrimp on a medium high heat for 3-4 minutes on each side. Toss the cooked shrimp in the second bowl of marinade/dressing.

Grab your head of lettuce, rinse each leaf and pat dry. You are now ready to assemble and eat!

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These lettuce wraps are grain-free, gluten-free, low-carb and all that jazz! For a heartier dinner, top with shredded cheddar cheese, chopped tomato and sour cream. Add some Spanish rice on the side and boom! TACO TUESDAY WHO? Enjoy!

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