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2010 Contessa Recipe Contest Winner – Amy Angelo

Ingredients:

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  1 bag Contessa Tail-Off Uncooked Shrimp (thawed)

  
  


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  1 1/2 cup of Mango Chunks (quartered)

  
  


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  2-4 tablespoons Canola Oil

  
  


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  1 1/2 Chipotle pepper (canned in adobo sauce, finely chopped)

  
  


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  2 tablespoons chopped or minced garlic

  
  


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  1/2 teaspoon salt

  
  


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  1/2 teaspoon black pepper

  
  

Mango Salsa:

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  1/2 medium red onion (finely chopped)

  
  


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  1 small cucumber (peeled and diced)

  
  


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  4 tablespoons or a small bunch of fresh cilantro leaves (chopped)

  
  


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  4 tablespoons fresh lime juice

  
  


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  8 large iceberg lettuce leaves (cleaned)

  
  

Steps:

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  In a sauté pan, heat Canola oil until hot.

  
  


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  Drop in chopped chipotle peppers, minced garlic, salt, and pepper. Stir.

  
  


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  Add in thawed uncooked shrimp and cook about 4 1/2 minutes.

  
  


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  Remove from heat and set aside.

  
  


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  In a medium bowl, mix together chopped mango chunks, red onion, cucumber, cilantro leaves, and lime juice. Let sit for a few minutes while you wash lettuce leaves.

  
  


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  Dry lettuce leaves and add mango salsa about one-fourth of the way. Add a fiery shrimp on top of the salsa, and roll.

  
  


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  Serve warm.

  
  


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  Makes 8 servings.