Recipe: Shrimp "Tacos" with Mango Pico de Gallo

New favorite summer dish in the making I do believe! Seriously though, this one is so delicious and fresh, it totally killed the "this is getting boring" vibe I was in. All I can say to this is that they are a prefect twist to add to your menu if you're feeling in a funk.

Shrimp “Tacos” with Mango Pico de Gallo 

Ingredients:

18 Raw Shrimp, peeled and deveined

1/4 Mango

1/4 Red Onion

1 Roma Tomato

2 cloves Garlic

1/8 cup Cilantro

1 Avocado

1 Lime

1 head of Romaine Lettuce

1. Dice the tomato, red onion, and mango into small pieces and place in bowl. Finely mince the garlic and cilantro, then add to the bowl. Squeeze in the juice of half a lime, stir, and set aside.

2. Toss the shrimp with salt, pepper, and two tablespoons of olive oil. If grilling them, place them in a metal pie pan (or something similar) and place on preheated grill. If sautéing, place in hot skillet. Cook for about 4 minutes per side, or until thoroughly cooked and pink.

3. Slice the avocado and place two-three slices in each leaf of lettuce to serve as the taco shell. Top with the mango pico de gallo and the warm shrimp, then drizzle with lime juice and dive in!

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