Clean eating never had it so good. Our Habanero Extra Virgin Olive Oil packs a fun kick that plays nicely alongside the Cilantro Lime Pepper. For the lettuce, romaine, butter or iceberg work well. These simple lettuce wraps are a nice addition to your taco Tuesday. Or Wednesday. Or any day.
Cook Time:
30 min.Rating
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Loading...| 1/2 lb medium peeled, deveined shrimp (about 20) | |
| 1/2 tsp baking soda | |
| 2 tsp Cilantro Lime Pepper | |
| 2 tsp Smoked Sweet Paprika | |
| Habanero Extra Virgin Olive Oil | |
| Fresh lime | |
| Pico de Gallo, for serving | |
| Cilantro, for serving |
| 1. | In a bowl, combine the shrimp, baking soda, Cilantro Lime Pepper and Smoked Sweet Paprika. Toss well to coat. Allow to sit a room temp for 15 minutes. The quick baking soda brine helps keep the shrimp firm. |
| 2. | Heat a large nonstick skillet over medium high heat. Drizzle in the Habanero Extra Virgin Olive Oil to coat the bottom of the skillet. Add the shrimp and cook on one side until browned-about 3 minutes. Turn the shrimp and lower the heat. Continue cooking until the shrimp are firm to the touch, opaque pink and cooked through-about another 5-6 minutes. |
| 3. | Move to a plate and immediately spritz with the juice of a lime. Serve in lettuce cups with pico de gallo and cilantro. |
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