Chipotle Shrimp Lettuce Wraps

• 1/3 cup chopped English cucumber
• 1/3 cup chopped red bell pepper
• 1/4 cup plain fat-free Greek yogurt
• 1 teaspoon minced chipotle chile in adobo sauce
• 1/4 teaspoon kosher salt
• 2 ripe avocados, peeled and chopped
• 1/4 cup unsalted pumpkinseed kernels
• 8 butter lettuce leaves
• 4 lime wedges

1. Coarsely chop shrimp mixture (about 24 shrimp) from Chili-Garlic Shrimp with Coconut Rice and Snap Peas. Combine shrimp, cucumber, and bell pepper in a medium bowl. Combine yogurt, minced chipotle chile, and salt in a small bowl, stirring with a whisk. Add yogurt mixture to shrimp mixture; stir to combine. Fold in avocados. Heat a small dry skillet over medium-high heat. Add pumpkinseed kernels to pan; saute 4 minutes or until toasted. Arrange butter lettuce leaves on a platter. Divide shrimp mixture among lettuce leaves; sprinkle evenly with toasted -pumpkinseed kernels. Serve with lime wedges.
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cucumber, red bell pepper, yogurt, chipotle chile, kosher salt, avocados, unsalted pumpkinseed kernels, butter, lime wedges

Taken from www.myrecipes.com/recipe/chipotle-shrimp-lettuce-wraps (may not work)