Fresh, simple, and bright! These wraps are one of my new favorite dinners.
I love traditional asian-style lettuce wraps, but I wanted to mix these up with colors and flavors that capture California. I love the contrast of the cool butter lettuce with the warm corn and tomato base. And the grilled jumbo shrimp and buttery avocado make this dish complete. These are perfect on a spring or summer beach day! And since shrimp take no time to cook, you can have a healthy weeknight meal whipped up in less than 20 minutes.
QUICK TIPS:
– Ask your butcher to peel and devein your shrimp for you to save some extra time.
– I had initially had created a dressing for these wraps. But I didn’t like the way it took away from the other flavors. Instead, me and my hubby just added some Sriracha for an extra kick.
- Butter lettuce
- 1 lb. jumbo shrimp, peeled and deveined (If you want to use frozen shrimp, thaw before grilling)
- 2 cups of fresh corn (frozen corn works too, just give it a little time to thaw)
- 1 cup of cherry tomatoes, halved
- 1 ripe avocado, sliced or chopped
- Fresh dill for garnish (optional)
- Freshly ground salt/pepper
- In a small bowl, mix together a tablespoon of olive oil, a pinch of salt, and some fresh ground pepper. I also like to add lemon pepper when I have it on hand. Add the shrimp, toss to coat, and set aside to marinade while you cook the tomatoes & corn.
- Bring a small sauté pan to medium heat and add a drizzle of olive oil.
- Add the corn, tomatoes, and a small pinch of salt. Sauté for 8-10 minutes, remove from heat, and set aside.
- Heat a grill pan (or saute pan if you don't have a grill pan) to medium high heat. Cook shrimp for 2 minutes on each side.
- Once you've cooked your shrimp, you're ready to build your wraps! Take a butter lettuce leaf, top with a spoonful of the tomato & corn base, add 1 shrimp, and top with avocado.
- Garnish with fresh dill and enjoy!
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