• Clean the ½ pound medium shrimp, and set aside.
• In a medium skillet, melt the ½ tablespoon unsalted butter. Add the ½ cup frozen mango chunks and cook for a couple of minutes stirring until thawed.
• Put the mango and butter mixture in a blender and puree. Add in the 1 tablespoon Thai sweet chili sauce and mix.
• Return the mango sauce to the pan and add the prepared shrimp. Cook the shrimp for 3-4 minutes until the shrimp are pink and cooked through.
• Remove the pan from heat and set aside.

Salsa

• Add the 4 chopped sweet mini peppers, ½ cup diced avocado, ½ cup diced mango, ¼ cup finely chopped cilantro, ¼ cup diced red onion, and 1 sliced green onion to a bowl and toss to mix.
• Add the 1 teaspoon lime juice, ¼ teaspoon garlic seasoning, and ¼ teaspoon cayenne pepper, and stir to combine.
• Wash the 4 butter lettuce leaves and assemble the lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa, Enjoy!