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A summer-like wrap for snowy days!
Ingredients:
1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 tbsp avocado oil, divided in half
Pink Himalayan sea salt and black pepper
2 fresh limes
1 handful of fresh cilantro leaves, chopped
8-10 romaine leaves, rinsed and patted dry
1 large avocado, diced
1 red chili, thinly sliced
Instructions:
In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic and 1 Tablespoon of oil.
Season with sea salt and pepper to your taste, then stir well to coat. If time allows, refrigerate/marinate for 15 minutes or so, covered.
Heat oil in a large skillet over medium heat. Add shrimp, and cook until just pink, about 3-4 minutes.
In a large bowl, add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil. Gently stir to combine.
Add spoonfuls of the avocado shrimp mixture to lettuce leaves as shown, and enjoy.
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