Blackened Shrimp with Avocado Mango Salsa in Lettuce Wraps
Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Remoulade | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 20 Butter lettuce leaves, large or medum
- Blackened Shrimp, chilled - Recipe follows
- Avocado Mango Salsa - Recipe follows
- Remoulade Sauce - Recipe follows
- =
Directions
Place one butter lettuce leaf on platter.
Place 2 Blackened Shrimp on left side of lettuce.
Place 1 tablespoon Avocado Mango Salsa on right side of shrimp.
Dab 1 teaspoon Remoulade Sauce on front center of lettuce, slightly overlapping shrimp and salsa.
Blackened Shrimp
Toss 40 (1-1/4 pounds) raw shrimp (31-35 count, peeled, deveined and tail off) together with 1-1/2 tablespoons canola oil, 3 teaspoons K Paul’s Blackened Steak Magic and 1 teaspoon paprika. Grill until just cooked. Spread in a single layer and chill immediately. Cover and refrigerate until service.
Avocado Mango Salsa
Mix together 1/2 ounce orange juice, 1/2 ounce lime juice, 2 tablespoons honey and 1/2 teaspoon Tabasco sauce. Add 1 (8 ounces) California Avocado cut into 1/2-inch dice, 5 ounces fresh mango cut into 1/2-inch dice, 3 tablespoons diced red onion and 2 tablespoons coarsely chopped cilantro. Cover and refrigerate until service. Yield: 1-1/4 Cups.
Remoulade Sauce
Wisk together 1-1/2 cups mayonnaise, 1/8 teaspoon ground dry mustard powder, 4 teaspoons Dijon mustard, 1 tablespoon whole grain mustard, 2 teaspoons cider vinegar, 1 tablespoon Tabasco sauce, 4 teaspoons finely chopped capers, 2 tablespoons freshly chopped parsley, 2 tablespoons minced red onion, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Cover and refrigerate. When ready for service, place in squeeze bottle with hole cut to size. Yield: 2 Cups.