The Papa’s Kitchen
Blackened Shrimp Lettuce Wraps
6oz of Avocado
¾ cup of chopped cilantro
¼ cup of diced green bell peppers
1 chopped and deseeded jalapeño pepper
2 tablespoons of Fresh Lime Juice (divided)
4 teaspoons of Olive oil (divided)
1 cup plain, 2% Greek yogurt
2 pounds raw shrimp, peeled and deveined
¼ cup chopped red onion
12 large romaine lettuce leaves
1 ½ cup of diced tomato
1 tablespoon Old Bay Blackened Seasoning
Place shrimp and Old Bay seasoning in a resealable plastic bag (you may need to divide the shrimp into two batches). Shake contents of the bag to distribute seasoning evenly. Place in refrigerator for about 30 minutes to marinate.
While that is taking place work on the Avocado Crema. Combine Greek yogurt, avocado, and one tablespoon of Fresh Lime Juice in a blender or food processor. Blend until smooth.
Also, work on the tomato Salsa. Stir the tomatoes, green bell peppers, onion, cilantro, jalapeño pepper, and remaining tablespoon of Fresh Lime juice in a medium bowl.
Remove shrimp from the refrigerator and heat 2 tablespoons of olive oil in a large skillet, and add half the shrimp in a single layer. Cook for about 2 minutes per side, until shrimp are pink and cooked through. Repeat with remaining olive oil and shrimp.
To plate up spread the avocado crema on the inside of the romaine leaf, add the shrimp, top with the salsa, and totally enjoy!!!