1 1/2 - 2medium bell peppersI used a combo of red, yellow and green, cored, deseeded and sliced thinly
1head butter lettuceleaves washed and dried
sliced avocado and lime wedgesfor serving
Combine the paprika, oregano, cumin, garlic powder, salt and pepper in a small bowl. Pour half of the seasoning, 1/2 tablespoon lime juice and 1 tablespoon cilantro over shrimp. Toss to coat.
In a medium skillet, heat half tablespoon of butter over medium high heat. Add shrimp and cook until golden and opaque, about 2 – 4 minutes. Transfer to a plate and set aside.
Melt the remaining half tablespoon butter in same skillet. Add the sliced onions and cook for a minute, until fragrant. Add the bell peppers and remaining seasonings and cook for another 2 minutes or until desired tenderness. Return cooked shrimp back to the pan and add remaining lime juice and chopped cilantro. Toss to coat and remove from heat.
Assemble lettuce wraps by placing a spoonful of shrimp/vegetable filling into the center of each leaf. Top with avocado or your favorite toppings.
Alyssa Also Recommends: Want to make this even easier? Here are a few products that I LOVE:•Utopia Kitchen Cooking Knives •The Recipe Critic Whisk •The Recipe Critic Apron