Blackened Shrimp Lettuce Wraps with Mango Salsa
A lighter version of a taco, these lettuce wraps pack a punch. Light enough to not feel guilty about what you are eating, yet tasty enough to serve up for the big game.The balance of sweet from the mango salsa with the spicy fire of blackened shrimp make these little food packages something very special. Makes 8 to 10 wraps
· 1 Pound (16-20) shrimp-peeled and deveined
· Canola oil to drizzle
· Blackened Seasoning to taste
· 1 head bibb lettuce or red/green leaf lettuce
For the Salsa:· 2 roma tomatoes, cored, de-seeded, and fine diced
· 1 mango, peeled, cored and fine dice
· 1 serrano pepper stem removed, de-seeded, and fine diced
· 2 green onions, ends removed, sliced thin
· 2 tablespoon cilantro, chopped
· 2 limes, juice of one, other cut into wedges
· kosher salt, to taste
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Salsa:Place tomato, mango, Serrano, green onion and cilantro in mixing and stir gently to combine. Add lime juice, salt, stir and taste, re-season if necessary. Leave at room temperature, stirring occasionally.Shrimp:Place the shrimp in a mixing bowl, lightly coat with canola and season with blackened seasoning. If grilling place on skewers and grill over medium high until just cooked through. If searing in a pan place a small batch at a time in a medium high heat in an iron skillet or non stick pan and cook just until cooked through.Tip: the easiest way to tell if the shrimp are done is to look at the back of the shrimp where it was deveined. Watch where the vein was removed from the shrimp, it will start to turn white as it cooks from outside in. Remove the shrimp just as the split turns white, the shrimp will continue to cook after removing from the grill.Assemble:Remove 8 to 10 of the outer leaves of the bibb lettuce, rinse and pat dry. Place 2 shrimp on each leaf top with some of the mango salsa and serve.