Mango Shrimp Lettuce Wraps

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  8 oz or 227g

• Butter

  Unsalted

  1 tbsp or 14g

• Mangos

  Raw

  ½ cup, sliced or 83g

• Chili sauce

  Peppers, hot, immature green, canned

  100g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mangos

  Raw

  ½ fruit without refuse or 104g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Onions

  Young green, tops only

  1 stalk or 12g

• Lime juice

  Raw

  1 tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  100g

• Garlic

  Raw

  100g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Lettuce

  Butterhead (includes boston and bibb types), raw

  40 leaf, medium or 300g

Directions

1. Clean shrimp and set aside.
2. In a medium skillet, melt butter, and add chunks of frozen mango. Sauté for a minute or two. Put mango and butter mixture in a blender and purée. Add in the tsp of thai sweet chili sauce and mix together. Return to pan and add shrimp. Cook 3-4 minutes until shrimp are cooked through and pink. Remove from heat and set aside.
3. Chop up the peppers, mango, cilantro, red and green onion and mix together in a bowl. Add lime juice and seasonings, and stir. Add avocado and stir one more time to mix the salsa together
4. Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa
5. Enjoy!

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