A taste of Mexico: You will want to eat these blackened shrimp lettuce wraps poolside.


By JULIE BRINKLEY


These healthy and delicious shrimp lettuce wraps pair perfectly with good friends and a swimming pool.


The recipe calls for simple ingredients and it's easy to make.


You can adjust the heat by adding more or less jalapeno.


Enjoy!

WHAT’S IN IT


2 lbs. shrimp (peeled and deveined tails off)


1 tbsp. Old Bay or Creole Seasoning


4 tsp. olive oil


1 cup Greek Yogurt (low fat or 2%)


6 oz of avocado


2 tbsp. lime juice


Romaine Lettuce leaves


¼ cup red onion


¼ cup yellow bell pepper


1½ diced tomato


1 chopped deseeded jalapeño

HOW TO MAKE IT


Place thawed shrimp, oil and seasoning into gallon size sealable bag.


Heat oil in skillet; add shrimp and cook 2-3 minutes per side.


For avocado cream: Combine Greek yogurt, avocado and lime juice to blender; blend until smooth.

For tomato salsa: Combine tomatoes, bell pepper, jalapeños, cilantro and lime juice.


Spoon shrimp into lettuce and top with crema and salsa.

Serves 4.