1headbutter lettuce or iceberg lettuceabout 16 leaves
guacamoleoptional for topping
salsaoptional for topping
In a medium bowl, add the shrimp, olive oil, lime juice, garlic, salt, pepper and cilantro. Stir until all ingredients are combined. Marinate the shrimp in the mixture for 15 minutes in the refrigerator.
Once the shrimp is marinated, add to a frying pan on medium heat. The shrimp will only take a few minutes to cook (less than 5). Once the shrimp turn pink and are firm, remove from heat.
Add the shrimp to the lettuce wraps, I like to use 2 lettuce leaves per wrap. Top with a scoop of guacamole and salsa if you want to add even more flavor.
Make sure to pat your wraps dry after you wash them. The leftover water on the wraps can end up making them soggy before they get filled.