Happy Taco Tuesday! What to do with those pesky keto people.
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!

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