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.