Southwest Lettuce Wraps

• 1 bunch Cilantro
• 1 whole Jalapeno, Seeds And Ribs Removed
• 1 clove Garlic
• 2 whole Limes, Juiced
• 1/4 cups Extra Virgin Olive Oil, Or As Needed
• 1 pinch Salt And Pepper, to taste
• 1 head Boston Bibb Lettuce, Rinsed And Leaves Separated
• 1 cup Crumbling Cheese, Such As Cotija (We Used What We FoundQueso Rancherito)
• 1/2 whole Orange Bell Pepper, Diced (or Red, Green Or Yellow)
• 1 whole Tomato, Diced
• 1/2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 12 whole Raw Shrimp, Peeled, Deveined And Cut Into Thirds
• 1/2 bags (16 Oz. Size) Frozen Corn

1. Start by making the pesto.
2. In a food processor, pulse cilantro, jalapeno, garlic and lime juice.
3. Slowly add olive oil until youve reached the right consistency.
4. Taste and season with salt and pepper as needed.
5. Transfer to a serving bowl and set aside.
6. After the Boston bibb lettuce is thoroughly rinsed, lay on a plate and set aside.
7. Crumble the Cotija cheese and place in a bowl.
8. Both the cheese and pesto will be toppings when you assemble the wraps.
9. Dice the orange bell pepper and tomato about the same size.
10. In a large bowl, add black beans, orange bell pepper and tomato.
11. Set aside.
12. In a large skillet, cook the shrimp until pink.
13. Be careful to not overcook the shrimp.
14. In the last minute or so of cooking, add the frozen corn, just to heat it through.
15. When cooked through, add the shrimp and corn to the bowl with the peppers, tomato and beans.
16. Toss together.
17. Add about 3 tablespoons of the pesto and mix carefully to combine.
18. Assemble the wraps by spooning about 2-3 tablespoons of the shrimp mixture onto a lettuce leaf.
19. Top with a drizzle of pesto and a sprinkling of cheese.

cilantro, clove garlic, whole limes, olive oil, salt, bibb lettuce, crumbling cheese, orange bell pepper, tomato, black beans, shrimp

Taken from tastykitchen.com/recipes/main-courses/southwest-lettuce-wraps/ (may not work)