Spicy Shrimp Taco Wraps

20 medium shrimp peeled and deveined (about 1 pound)

1 tablespoon olive oil for cooking shrimp

1 clove garlic minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon Old Bay seasoning

Cayenne, to taste

Kosher salt, to taste

1 tablespoon olive oil for marinade

squeeze of half a lime

Romaine or Butter lettuce leaves

Avocado Salsa

1 avocado cut into chunks

1 tomato, chopped

1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Squeeze of fresh lime juice from half a lime

Dash of hot sauce, to taste

Kosher salt & fresh ground pepper, to taste

Cilantro Sauce

1/4 cup sour cream

1/4 cup cilantro

1 clove garlic

1 jalapeno, seeds and ribs removed and diced very small

Squeeze of fresh lime juice from half a lime

Kosher salt & fresh ground pepper, to taste

To cook the shrimp

In a medium bowl whisk together olive oil, garlic, cumin, Old Bay, cayenne, chili, and salt. Add shrimp and mix until shrimp is covered in seasoning. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook 2-3 minutes per side or until shrimp is cooked through. Turn off heat and finish with a squeeze of lime.

To make avocado tomato salsa

In a medium bowl, gently combine tomato, avocado, cilantro, lime juice and a sprinkle of salt and pepper and mixed through. Set aside.

To make the Jalapeno Cilantro Sauce

Add the sour cream, jalapeno, garlic, cilantro, lime and salt and pepper to a food processor. Mix until well incorporated and creamy.

To assemble:

Place two romaine or butter lettuce leaves on top of each-other for each lettuce wrap. Top with 4-5 pieces of shrimp, a few tablespoons of avocado salsa and a good drizzle of the spicy jalapeno cilantro sauce. Enjoy hot or cold!