1 pound raw shrimp (31-35 per pound)
1 teaspoon ground cumin
1 teaspoon chili powder
1 large lime, juiced and zested
2 tablespoons freshly-chopped cilantro leaves
2 large cloves garlic, finely minced
3 tablespoons extra-virgin olive oil, divided
Kosher salt, to taste
Freshly-ground black pepper, to taste
TO WRAP AND SERVE:
Large romaine (or butter) lettuce leaves
1 peeled and thinly sliced avocado
1 cup grape tomatoes, halved
1/4 cup fresh basil leaves, julienned
1/4 cup sour cream
Fresh cilantro sprigs, to garnish
Peel shrimp and devein shrimp; discard tails. Rinse shrimp under cold running water, then dry well on several thicknesses of paper towels. Place shrimp in a large Ziploc bag with cumin, chili powder, lime juice, lime zest, chopped cilantro, garlic, and 2 tablespoons of the olive oil; season with salt and pepper. Seal the bag tightly; turn it over several times to blend ingredients together until well combined. Place bag in the refrigerator and marinate for 10 minutes. Heat the remaining olive oil in a large, heavy skillet over medium-high heat. Add shrimp, including the marinade. Cook shrimp 1-2 minutes per side, just until they turn pink; immediately remove pan from heat.
TO ASSEMBLE THE WRAPS: Add shrimp mixture, avocado slices, grape tomatoes, and basil to individual lettuce leaves. Drizzle sour cream lightly over the top. Gently roll up the filled leaves; garnish with cilantro sprigs. Place the wraps on chilled serving plates — you may want to have a knife and fork handy — or just use your fingers to enjoy these delicious wraps. — Serves 3-4
It’s just boils down to personal taste — some people prefer the crunchiness of romaine lettuce for these wraps. Myself, I prefer the more tender butter lettuce; it is a little easier to form into a wrap and is a little more colorful and bright. Either way — these wraps are really tasty! If you are not a shrimp fan, use boneless chicken or pork instead. Enjoy!