100 grams of peeled and deveined shrimp
2 heads Bibb lettuce or 1 head iceberg lettuce
2 tbsp. of olive oil
½ of small avocado smashed
1 Red Bell pepper
½ small onion
2 garlic cloves
Seasonings: paprika, salt, pepper, garlic powder, and Chile lime seasoning
Core, seed, and remove the white veins from the bell pepper, then thinly slice. Halve and peel the onion; dice one half, thinly slice the other. Mince or grate the garlic. Zest and cut the lime into wedges. Separate the Bibb lettuce into individual lettuce leaves.
Heat a drizzle of oil in a large pan over medium-high heat. Add the peppers and onions and cook, tossing, for 6-7 minutes, until softened and lightly charred. Season with salt, pepper, paprika, and garlic powder. Add the shrimp and as much seasonings as you like. Cook, tossing, for 1-2 minutes, until the shrimp are opaque. Season with salt, pepper, and a squeeze of lime.
Assemble the shrimp taco lettuce wraps with all the components, and
Add, a tbsp. of the smashed avocado to each lettuce wrap.
Finish with a squeeze of lime, sprinkle of cheese, and chile lime seasoning to make it spicy!