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Shrimp Lettuce Wraps with Pineapple-Lime Salsa and Chipotle Aioli

Color, color, color!

If my life could be described by a color palate, I would most likely go with “Earth Tones”. I’m always draw to shades of burnt sienna or sage greens. My life is surrounded by warm neutrals. If you open my closet, it is a sea of chocolates, mosses, and pale corals. The walls, the floors, the plates, the furniture, even my yoga mat – Everything in my world is a soft, soothing shade of nature.

But, after my most recent trip to California, that all changed. All of a sudden I am drawn to rich, vibrant oranges and reds – Bright cerulean blues and shamrock greens. I practically crave more color in my life. In fact, as soon as I came home, I went shopping and bought an arm-load of clothes that screamed with color because I needed it. I needed to somehow transfer that bright, beachy atmosphere back to my mellow existence in central Texas.

And, so, this recipe was born. The fresh flavors, the brilliant colors. This was just what I needed to get my color fix and take me back to Manhattan Beach.

SHRIMP LETTUCE WRAPS WITH PINEAPPLE-LIME SALSA AND CHIPOTLE AIOLI
serves two

For the shrimp:
12 medium shrimp, peeled and deveined
2 Tbs. your favorite creole spice mix (I really like Emeril’s Essence and Tony Chachere’s)
2 Tbs. Olive oil

For the Salsa:
1 cup pineapple, finely diced
2 Tbs. red bell pepper, finely diced
1 Tbs. minced red onion
1 garlic clove, minced
1/4 tsp. fresh ginger, minced
1-2 Tbs. fresh cilantro, minced
1/2 lime, juiced
salt and cayenne, to taste

For the Chipotle Aioli:
4 Tbs. mayonnaise or Veganaise
2 chipotles in adobo sauce
salt, to taste

For the Wraps:
6 lettuce leaves, preferably Romaine or Bibb
shredded cabbage
shredded carrots
sliced avocado
lime wedges
Cojita or goat cheese, optional

1. To make the salsa: Combine all of the ingredients in a small bowl and cover with plastic wrap. Pop it in the fridge and allow the flavors to meld for at least an hour.

2. To make the aioli: Blend the mayo, chipotles, and salt in a blender or using an immersion blender until it is as smooth as possible. Run the mixture through a fine sieve and transfer to a squeeze bottle.

3. To make the shrimp: In a medium sized bowl, toss the shrimp with the spice mix until they are evenly coated. Meanwhile, heat the oil over medium-high heat in a large skillet. Add the shrimp to the hot pan and cook 2-3 minutes on each side or until they are done.

4. To serve: Arrange 3 lettuce leaves on each plate. Place 2 shrimp on each lettuce leaf and top them with avocado and shredded veggies. Squeeze a little aioli over each wrap, spoon some of the pineapple salsa over the top, and sprinkle with a little cheese, if you’d like. Serve with lime wedges and Cilantro-Lime Rice on the side.

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