Welcome back!

I’ve been trapped in my house this weekend with the following ingredients! But hey, I’m not mad about it…fresh ingredients with a little creativity and patience go a long way in a kitchen.

Enjoy!

makes 4 lettuce wraps

for the shrimp:
24 raw shrimp, peeled & deveined
2 cloves garlic, chopped
2 T fresh dill, chopped
2 T fresh parsley, chopped
salt & pepper
splash of EVOO
4 T butter (for the pan)

for the salsa:
2 cups grape tomatoes, halved
1 avocado, cut into chunks
1/2 cup red onion, chopped
1/2 cup crumbled feta cheese
2 T fresh parsley
1 T fresh lemon juice
splash of vinegar
salt & pepper

additional:
bibb/butter lettuce
lemon slices
fresh parsley

1. Pat raw shrimp with paper towels until dry – combine shrimp ingredients in a mixing bowl and toss until coated
2. Combine all ingredients the tomato & avocado salsa gently with a spatula – don’t over-mix in order to keep the avocado in tact
3. Cook shrimp over medium high heat in 2 batches with 2 T of butter at a time. Cook for about 2 mins max on each side or until shrimp is opaque. TIP – don’t add the shrimp to the pan until the butter is completely melted and pan is super hot!
4. Assemble lettuce wraps with salsa then shrimp
5. Garnish with chopped fresh parsley and lemon slices