How To Prepare
1. Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
2. Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, rind, apple, and jalapeño; toss.
3. Remove shrimp from bag; discard marinade. Heat a grill pan over medium-high heat. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Place 2 butter lettuce leaves on each of 4 plates, and divide shrimp evenly among leaves. Divide salsa evenly among tacos.
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Ingredients
- 1 1/2 tablespoons olive oil, divided
- 4 teaspoons fresh lime juice, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon hot smoked paprika
- 1/4 teaspoon ground red pepper
- 16 oz (1 pound) medium shrimp, peeled and deveined
- 1/3 cup sliced green onions
- 1/2 teaspoon grated lime rind
- 1 Granny Smith apple, thinly sliced
- 1 minced seeded jalapeno pepper
- Head of butter lettuce
Ingredients
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