In an effort to cleanse myself from my gluttonous sins, I hereby declare this week “Eat No More Than 200 Calories Per Meal” week.
Yeah that’s gonna last about 200 seconds.
Shrimp Lettuce Wraps with Cilantro-Lime Dressing:
* ½ pound frozen shrimp: thawed, peeled, deveined and pat dry
* 1 head iceberg lettuce, leaves separated
* ½ red bell pepper, julienned
* 1 tsp. ground cumin
* 1 tsp. chili powder
* 1 tsp. ground coriander
* ½ tsp. cayenne powder
* 1 avocado, cubed
* juice of 1 lime
* 4ish Tbs. extra virgin olive oil, divided
* 1 cup cilantro, plus more sprigs for garnish
* coarse salt and freshly ground pepper
In a small bowl, toss the shrimp with the cumin, chili powder and cayenne. Sprinkle with salt and pepper.
Heat 2 Tbs. olive oil over medium high heat in a medium skillet. Add shrimp in a single layer and sear for 2 minutes on one side. Flip and sear for 30 more seconds. Remove from skillet with tongs and set aside, leaving the oil.
Back in the same skillet, sauté the red bell pepper for a couple of minutes, until cooked, but still crisp. You want them to collect the remaining browned bits from the seasoning. I know, yum.
In a food processor or blender, combine cilantro, lime juice, the 2 or so remaining Tbs. olive oil and a dash of salt and pepper. Blend until smooth.
To serve, place desired amount of shrimp and red bell pepper slices in each lettuce cup. Top with avocado and drizzle with cilantro-lime dressing. Garnish with remaining cilantro leaves. This meal is so light and clean, you’ll have plenty of room for that brownie sundae.