1 tsp ground coriander 1 tsp lemon pepper seasoning 1 tsp Jamaican curry powder 2 fresh limes, juiced 1 lb fresh tiger shrimp, peeled, deveined, and cut into bite-sized pieces 1 pint cherry tomatoes 1 pitted, peeled, and sliced avocado 1 juice of lemon 3 tbsp grape-seed oil 2 cloves garlic 1 small red onion 1 handful fresh cilantro 1 head butter lettuce, cored and divided into leaves
In a medium bowl, combine seasonings with lime juice. Add the shrimp and let marinate, covered, in refrigerator for 15 minutes. In another bowl, mix the cherry tomatoes and avocado (to taste), add lemonjuice and set aside.
In a medium skillet, heat grape-seed oil over medium-high heat. Add red onions and garlic and saute, stirring occassionally, for 3 minutes. Add seasoned shrimp and cook 4-5 minutes or until shrimp are fully cooked and pink. Stir in green onions and cilantro and remove from the stove.
Separate lettuce leaves from head. Spoon about 1/4 cup of the shrimp mixture into the center of a lettuce leaf. Add a spoonful of the tomato/avocado mixture to each. Fold up and over the filling and dig in. Serves 4.
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