Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups

• 1 medium-sized Mexican or Hawaiian papaya, diced
• 1 large mango, semiripe
• 1/2 small red onion, diced small
• 1 medium-sized beefsteak tomato, diced
• 1 teaspoon crab boil seasoning (recommended: Old Bay)
• 1 handful fresh cilantro leaves, coarsely chopped
• 2 tablespoons freshly squeezed orange juice
• Olive oil
• 1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half
• 1/2 teaspoon red pepper flakes
• 1 package butter lettuce
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1. In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated.
2. In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil.
3. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes.
4. Use a rubber spatula to mix until incorporated.
5. Transfer the shrimp to the skillet and cook through.
6. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes.
7. Set aside.
8. Wash lettuce and pull it apart into 8 large pieces, which will serve as your "lettuce cups".
9. With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp.
10. Best served at room temperature.

hawaiian papaya, mango, red onion, tomato, crab boil seasoning, cilantro, freshly squeezed orange juice, olive oil, shrimp, red pepper, butter lettuce, recipe was

Taken from www.foodnetwork.com/recipes/jumbo-shrimp-with-mango-papaya-relish-in-butter-lettuce-cups-recipe.html (may not work)