I had a really great shrimp and avocado salad at a local juice bar and wanted to recreate something like it. I tried it on corn tortillas but there was something missing: the crunch of the lettuce. I made this recipe tonight and it turned out beautifully (and it’s more healthy). Photos of the tacos actually turned out better than the lettuce wraps because there was more color differentiation.
24 medium shrimp, cooked, deveined & tails removed
8 full butter lettuce leaves, washed & dried
1/2 cup lime juice, 1/4 cup held in reserve
2 avocados, sliced
3 stalks of green onion, sliced into small rounds
1 medium cucumber, peeled, cut in half & cut into matchstick pieces
1 tsp Thai Garlic Chili Sauce
Salt & Pepper
Marinate shrimp in 1/4 cup lime juice and Thai Garlic Chili sauce for at least two hours. Soak avocado slices in the other 1/4 cup of lime juice. Stack two lettuce leaves together and layer six shrimp, two slices of avocado, and four sticks of cucumber. Sprinkle with slices of green onion. Salt and pepper to taste. Makes 4 lettuce wraps.