½cupfinely chopped red pepper, 1/2 of a large pepper
¼cupfinely chopped red onion
1jalapeño, seeded, membranes removed, and finely chopped
2tablespoonsfresh lime juice, (1-2 limes)
¼cupor more to taste chopped cilantro
Salt and pepper to taste
Shrimp:
1teaspoonor so olive oil, avocado oil, canola oil, etc.
2poundslarge shrimp, 21-25 per pound, tails removed, if needed, and chopped
1tablespoonchili powder
½teaspoonground cumin
½teaspoonsalt
¼teaspoonpepper
Wraps:
2headsBibb or butter lettuce, washed and leaves separated
Instructions
Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don't forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don't overcook the shrimp or they'll be tough. It only takes a few minutes.
Serve the shrimp on lettuce leaves topped with the mango salsa.
Notes
Salad: the shrimp and mango mixture makes an excellent topping/addition to straight-up salad so if you don't want to mess with wrapping it all in lettuce, take my advice and chop up some lettuce (romaine, iceberg, spinach, etc) and add the shrimp and mango salsa for a chopped-style salad that will be amazing, promise. Heartiness: also, if you want to add a little heartiness to the lettuce wraps, consider adding rice (coconut rice would be divine!) or quinoa under the shrimp and mango salsa.