Shrimp and Avocado Lettuce Wraps

Instructions

1. Step 1

   Separate the lettuce leaves, rinse them thoroughly, and drain and dry them well.

   Ingredients used: 1.0 piece Butter Lettuce

   Cookware: colander

2. Step 2

   Place the tomato, red onion, jalapeño, cilantro, garlic, lime juice, and ¼ tsp (2 gr) salt in a large mixing bowl. Stir gently to combine.

   Ingredients used: 8.0 gr Cilantro, 4.0 gr Garlic, 1.0 piece Jalapeño, 45.0 ml Lime Juice, 40.0 gr Red Onion, 2.0 gr Salt, 180.0 gr Tomato

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Dice the avocado and gently fold it into the tomato mixture without mashing it.

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

4. Step 4

   Pat the shrimp dry, then toss them with the cumin, chili powder, black pepper, and remaining ½ tsp (3 gr) salt.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Chili Powder, 2.0 gr Ground Cumin, 3.0 gr Salt, 450.0 gr Shrimp

   Cookware: Medium mixing bowl

5. Step 5

   Heat the olive oil in a large skillet over medium heat. Add the seasoned shrimp and cook, turning once, until opaque and firm and the centers reach 63°C.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: large skillet, tongs

6. Step 6

   Spoon the avocado mixture into the dry lettuce leaves, top with the cooked shrimp, and serve immediately.