Spicy Shrimp and Avocado Lettuce Wraps

*WARNING*: This recipe is very, VERY spicy. Like eyes watering, lips burning spicy. You can decrease the amount of jalapenos (depending on their actual spiciness level, it might not even help) or you could substitute jalapenos for poblanos, which have a slightly spicy aftertaste, but not the bite a jalapeno would have. I also served this dish with some brown rice on the side (rice not included in points value).

Spicy Shrimp and Avocado Lettuce Wraps (Adapted from Aggie’s Kitchen, 6 WW Points +/serving – serves 4)

1 pound large shrimp, peeled and deveined
1 head butter lettuce, rinsed with leaves separated (I used green lettuce, but would recommend finding butter lettuce if you can)
4 jalapeno peppers (or 2 poblanos if you are using)
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
1/2 cup chopped cilantro, plus more for garnish
1 tsp. extra-virgin olive oil, plus 1 tsp.
1 tsp salt
1 tsp pepper
1 red or orange bell pepper, diced
1 medium avocado, diced
1 lime

1. Set your oven to broil
2. Place the jalapeno or poblano peppers on a sheet of foil, directly under and as close to the broiler as possible. Make sure to keep your eye on them and turn them every few minutes to get an equal char/blister on each side of the pepper
3. Remove, and let cool until you are able to handle them, and give them a rough chop
4. Using a mortar and pestle, (if you don’t have one – you could use a small food processor) combine the garlic, cumin and coriander. Add a pinch of salt and grind until it becomes a paste
5. Add the jalapenos, or poblanos, to the mortar and pestle and grind. Then slowly add the cilantro and 1 tsp. olive oil, grinding until you have a paste again
6. Combine the paste with the shrimp and let it sit for about 15 minutes
7. Heat 1 tsp olive oil in a large skillet over medium high heat. Sear the shrimp (1 1/2 minutes on one side, 30 seconds on the other). Remove and set aside.
8. Saute the bell peppers until soft (you can add a bit more olive oil if needed)
9. Combine shrimp and bell peppers.
10. Add this mixture to a lettuce cup, top with diced avocado, more cilantro and a squirt of of lime


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