- 2 pounds large (21 to 30 count) raw shrimp, peeled, deveined and tails removed
- Marinade:
- 1/4 cup Mazola® Corn Oil
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped onion
- 4 cloves finely minced fresh garlic
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons Spice Islands® Ancho Chile
- 1 1/2 teaspoons Spice Islands® Oregano
- 1 1/2 teaspoons Spice Islands® Ground Cumin
- 1/4 cup loosely packed fresh cilantro, minced
- Lettuce Tacos:
- 4 large heads butter lettuce*
- 1/2 cup crumbled queso fresco cheese
- 2 avocados, cubed
- Fresh lime wedges
- Fresh cilantro leaves
- 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.
- 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.
04/11/2018
recipepes.com
Mojito Shrimp Lettuce Wraps, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
