MAKES ABOUT 4 SERVINGS
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, or extra-virgin olive oil, divided in half.
- sea salt and fresh ground black pepper
- freshly ground black pepper.
- 2 fresh limes
- a handful of fresh cilantro leaves, chopped.
- 8-10 romaine or butter lettuce leaves, rinsed and pat dried.
- 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 MINUTESIN A VERY LARGE BOWL ADD COOKED SHRIMP, DICED AVOCADO, CILANTRO, CHILI SLICES, JUICE OF 1 LIME AND REMAINING OIL.GENTLY STIR TO COMBINE.TASTE TEST AND SEASON WITH A PINCH OF SEA SALT AND PEPPER OF NEEDED.ADD SPOONFULS OF THE AVOCADO SHRIMP MIXTURE LETTUCE LEAVES AS SHOWN, AND ENJOY.
