Ingredients
The following ingredients have 6 Servings
- 1 ripe mango (peeled and chopped)
- 1/2 cup finely chopped red pepper (1/2 of a large pepper)
- 1/4 cup finely chopped red onion
- 1 jalapeño (seeded, membranes removed, and finely chopped)
- 2 tablespoons fresh lime juice ((1-2 limes))
- 1/4 cup or more to taste chopped cilantro
- Salt and pepper to taste
- 1 teaspoon or so olive oil (avocado oil, canola oil, etc.)
- 2 pounds large shrimp (21-25 per pound, tails removed, if needed, and chopped)
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 heads Bibb or butter lettuce (washed and leaves separated)
Instruction
- 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.
