Shrimp & Avocado Lettuce Wraps with Gigi's Avocado Vinaigrette

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INGREDIENTS

• 400g frozen peeled raw shrimp

• 1 yellow bell pepper (julienned)

• 1 orange bell pepper (julienned)

• 1 avocado (peeled and diced)

• 1 bunch green onion (finely chopped)

• 4-5 springs of cilantro (roughly chopped)

• 1 head Boston lettuce

• 1 pinch crushed chilli flakes

• 1 tsp Samba (ground fresh chilli paste)

• 2-4 tbsp Gigi’s Avocado Vinaigrette

DIRECTIONS

For shrimp:

1. Thaw shrimp either in cold water or overnight in the fridge.

2. Add shrimp to a bowl and coat with Gigi’s Avocado Vinaigrette, Samba and chilli flakes. Mix and let marinate for 15-30 minutes.

3. Heat frying pan at medium-high heat. Add shrimp and remaining marinade to the pan. Sauté for approximately 5 minutes on medium heat turning shrimp halfway through.

For filling:

1. Place cooked shrimp in a mixing bowl. Add julienned bell peppers, diced avocado, chopped green onion and chopped cilantro.

2. Drizzle with Gigi’s Avocado Vinaigrette then mix well.

For assembly:

1. Separate and wash Boston lettuce leaves. Pat dry.

2. Add a scoop of the shrimp salad mixture to each leaf and arrange on a serving plate. The leaves with vary in size as you get closer to the core of the head of lettuce the leaves will be smaller. Fill each accordingly.

Serves 4