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.
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.