Mango & Shrimp Lettuce “Tacos”
of romaine lettuce
washed, leaves kept whole
wild key west shrimp, peeled and cooked
diced white onion
coarsely chopped cilantro
Juice of 1 lime
mexican cotija cheese
or feta, crumbled
toasted pumpkin seeds
Arrange the leaves of lettuce on a large platter. Plan on 2-3 per person, depending on the size of the leaf.
In a medium bowl, toss the shrimp, mango, cucumber, onion, cilantro, chili powder, salt, and lime juice together.
Spoon the filling into the lettuce cups and sprinkle with the cheese and pumpkin seeds.
The filling can be prepared a few hours ahead and refrigerated. Fill the lettuce cups just before serving.
You can easily make this vegan by substituting diced jicama for the shrimp and leaving out the cheese.
Key Lime Lexi is a trademark of T/Street LLC. © 2018 T/Street LLC.