I wanted something summery, light and easy. And also, shrimp
were calling out to me. So, I found this recipe in Ricardo, a Canadian food magazine
that totally fulfils my criteria of glorious color photos. I, of course, did
some tweaking, some of which was on purpose and the other…well, call me
forgetful.
The original recipe called for tacos but lettuce wraps were
on my mind, so that’s what they became. Besides, I think that adds the perfect
touch for a summer meal.
I also switched out the green onions for shallots (after I’d
taken the photo of the ingredients, though) because I like their sharp flavor. I
added some Bocconcini since cheese belongs in every dish and these pearls are
so cute. The flavor is not strong at all so it goes with anything. And, lastly,
I left out the cilantro…that one I forgot. You may want to add it as a garnish.
Final note, I used frozen mango chunks instead of fresh just because I didn’t
want to be bothered slicing a mango. You know what that’s like! And thawed mango
slices taste just as great.
The recipe is halved, and then some, because I needed a serving
of one. But I do have a nice dish of cooked shrimp in the fridge ready to go,
and some avocado puree, too.
Try it with the shrimp hot or cold. I did both and enjoyed
the wrap both ways. Note to self – larger lettuce leaves next time!
What you'll need: Mango salsa
1/2 mango, peeled and diced
1/4 sweet red pepper, seeded and finely diced
1/4 jalapeno pepper, seeded and finely diced
1 green onion finely sliced or 1/4 shallot finely sliced
3/4 tsp. fresh lime juice
cilantro to taste
Avocado puree:
2 ripe avocados, scooped out
1 tbsp. fresh lime juice
Shrimp:
16-20 raw Black Tiger shrimp (or whatever kind you prefer)
1 tbsp. olive oil
2 garlic cloves, chopped
What to do:
Combine all the ingredients for the mango salsa in a bowl then season with salt and pepper.
Mash the avocado and lime juice together in a bowl. Season with salt and pepper
Brown the shrimp in the olive oil in a large non-stick skillet over high heat. Add the garlic and cook for 2 minutes. The entire process should take about 5 minutes. Shrimp are ready when the shells are pink and the meat is white but opaque. Follow the instructions on the package to be sure.
Spread a layer of the avocado puree over the lettuce leaves, top with shrimp and mango salsa.
Enjoy!
Dine out with the DINNER CLUB MYSTERIES
It's now here --
Marinating in Murder, book #3
Recipes included!
Here's a taste of the reviews:
Recipes included!
Here's a taste of the reviews:
Wiken’s third entry to the Dinner Club series is a
clever twist on the classic whodunit… The book will have you guessing until the
very end…. All in all, an intriguing read by Wiken.” – RT Reviews
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society
ROUX THE DAY, the second Dinner Club Mystery is available in paper and as an e-book.
Recipes included!
TOASTING UP TROUBLE, the
first in the Dinner Club Mysteries is available at your favorite
bookstore and on-line, as a paperback and as an e-book.
Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.
Sounds delicious! Thanks for the recipe Linda.
ReplyDeletefrom the ever-anonymous Nancy R
Thanks, Anonymous! It is. At least, I think so. :)
DeleteWhat a great summer dish! I love shrimp and mangoes.
ReplyDeleteIt sounds so tropical, doesn't it, Lil?
DeleteThis looks so pretty & yummy.
ReplyDeleteThanks, Jana. I hope you'll enjoy it!
DeleteA lovely idea.
ReplyDeleteYou must have been thinking of me and that's why you forgot the cilantro!