By Juanita Franco
Peel and devein the 600g of shrimp if not already done. Pat them dry with paper towels.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.
Wash and separate butter lettuce leaves. Pat dry and arrange on a serving platter.
Peel and dice the avocado and mango, and finely chop the 1/4 red onion and 1/2 cup of cilantro.
In a medium bowl, combine diced mango, avocado, red onion, and cilantro. Add 2 tablespoons of lime juice, 1 tablespoon of olive oil, salt, and pepper to taste. Gently mix to make the mango salsa.
In another bowl, combine the cooked black beans with 1 tablespoon of lime juice, salt, and pepper to taste. Mix well and set aside as the black bean salad.
To assemble the wraps, spoon the black bean salad onto the lettuce leaves. Top with a few cooked shrimp and a generous spoonful of mango salsa.
Serve immediately as a light and refreshing meal or appetizer.
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By Juanita Franco
This Appetizer Main Course Seafood Vegetarian Option recipe is ready in 35 minutes and features shrimp, butter lettuce leaves, cilantro and other delicious ingredients. Contains 360 calories total.
Peel and devein the 600g of shrimp if not already done. Pat them dry with paper towels.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes. Remove from heat and set aside.
Wash and separate butter lettuce leaves. Pat dry and arrange on a serving platter.
Peel and dice the avocado and mango, and finely chop the 1/4 red onion and 1/2 cup of cilantro.
In a medium bowl, combine diced mango, avocado, red onion, and cilantro. Add 2 tablespoons of lime juice, 1 tablespoon of olive oil, salt, and pepper to taste. Gently mix to make the mango salsa.
In another bowl, combine the cooked black beans with 1 tablespoon of lime juice, salt, and pepper to taste. Mix well and set aside as the black bean salad.
To assemble the wraps, spoon the black bean salad onto the lettuce leaves. Top with a few cooked shrimp and a generous spoonful of mango salsa.
Serve immediately as a light and refreshing meal or appetizer.
Calories per Serving: 360
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