From Mel’s Kitchen Cafe

Calories per serving: 192
Protein 32 g
Serves 6

Ingredients:

Mango Salsa

• 1 ripe mango, peeled and chopped
• ½ cup finely chopped red pepper (1/2 of a large pepper)
• ¼ cup finely chopped red onion
• 1 jalapeño, seeded, membranes removed, and finely chopped
• 2 tablespoons fresh lime juice (1-2 limes)
• ¼ cup (or more to taste) chopped cilantro
• Salt and pepper to taste

Shrimp

• 1 teaspoon or so olive oil, avocado oil, canola oil, etc.
• 2 pounds large shrimp (21-25 per pound), tails removed, if needed, and chopped
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon salt
• ¼ 4 teaspoon pepper

Wraps

• 2 heads Bibb or butter lettuce, washed and leaves separated

 Directions:

1. Combine all the ingredients for the mango salsa in a medium bowl and toss to combine (don’t forget to add salt and pepper to taste). Set aside (or refrigerate: this can be made several days in advance).
2. For the shrimp, heat the oil in a large, 12-inch nonstick skillet over medium heat and add the shrimp. Sprinkle the seasonings over the shrimp and sauté, stirring often, until the shrimp are pink and tender, 2-3 minutes over medium or medium-high heat. Don’t overcook the shrimp or they’ll be tough. It only takes a few minutes.
3. Serve the shrimp on lettuce leaves topped with the mango salsa.

Nutrition Facts:

Serves 6
Calories 192
Total Fat  3.5 g
Saturated Fat  .6 g
Cholesterol  295 mg
Sodium  547 mg
Total Carbohydrate  8.5 g