Mojito Shrimp Lettuce Wraps

Refreshing and easy summer fare with citrus, garlic and sweet mild chile flavors.

• Preparation Time: 20 mins
• Cooking Time: 4 mins
• Total Time: 24 mins
• Calories: 384 Calories

Ingredients

• 1 ½ teaspoons salt
• ¼ cup fresh lime juice
• 1 cup fresh orange juice
• ¼ cup finely chopped onion
• 2 avocados, cubed
• Fresh lime wedges
• ½ cup crumbled queso fresco cheese
• ¼ cup Mazola® Corn Oil
• 2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
• 4 cloves finely minced fresh garlic
• 1 ½ teaspoons Spice Islands® Ancho Chile
• 1 ½ teaspoons Spice Islands® Oregano
• 1 ½ teaspoons Spice Islands® Ground Cumin
• ¼ cup loosely packed fresh cilantro, minced
• 4 large heads butter lettuce*
• Fresh cilantro leaves

Recipe Instructions

Step 1

Preheat grill to medium high heat or about 400 degrees F. Place shrimp in a large resealable plastic bag or mixing bowl and set aside. Combine marinade ingredients in a small bowl; whisk until combined. Pour mixture over prepared shrimp, stir to coat and set aside to marinate for 10 minutes.

Step 2

Separate lettuce leaves into 18 to 20 "cups." Rinse and pat dry; cover and chill until ready to serve. Spray grill with grill spray. Remove shrimp from marinade and discard marinade. Grill shrimp over medium direct heat for 2 to 3 minutes per side or until curled, firm and cooked through. Transfer cooked shrimp to a bowl. To assemble tacos, arrange chilled lettuce "cups," open side facing up on a serving platter. Spoon 3 shrimp into each lettuce cup, add a few avocado cubes, sprinkle with cheese, garnish with cilantro and serve immediately with lime wedges.