I’m dreaming of those long Summer days…where the heat of the sun warms your body and soul. Jumping into a pool of water, eating watermelon like it’s my job, BBQ’S, the smell of fresh cut grass, and light, refreshing evening meals out on the patio where everyone lingers, talking and laughing into the night….
I really do enjoy the Wintertime, and don’t want to wish it away…buttt….Summertime seems like just a faraway dream, or another reality right now…
Winter feels LONG! I can’t seem to remember what it’s like to simply walk outside without a coat and boots!
Hmm…well, while TRYING to stay in the present moment, and ENJOY what we have today… our dinner tonight certainly can take us to a place we all LOVE…
SUMMER…ain’t nobody got a problem with that!
Crisp lettuce, tangy-limey shrimp, and creamy, satisfying avocado…
yeh, let’s eat these wraps all year long!
1.5 lb. raw shrimp, peeled and deveined
2 tsp ground cumin
1 tsp smoked paprika
2 cloves fresh garlic, minced
2 Tbsp avocado oil, or extra-virgin olive oil, divided in half
sea salt and fresh ground black pepper
freshly ground black pepper
2 fresh limes
a handful of fresh cilantro leaves, chopped
8-10 romaine or butter lettuce leaves, rinsed and pat dried
1 large avocado, diced
1 red chili, thinly sliced
-In a large glass bowl, add shrimp, all seasonings, juice of 1 lime, garlic, and 1 Tablespoon of oil.
-Season with sea salt and pepper to your taste, then stir well to coat.
-If time allows, refrigerate/marinate for 15 minutes or so, covered.
-Heat oil in a large skillet over medium heat. Add shrimp and cook until just pink, about 3-4 minutes
-In a very large bowl add cooked shrimp, diced avocado, cilantro, chili slices, juice of 1 lime and remaining oil.
-Gently stir to combine.
-Taste test and season with a pinch of sea salt and pepper of needed.
-Add spoonfuls of the avocado shrimp mixture lettuce leaves as shown, and enjoy.