Shrimp & mango salad lettuce wraps

Ingredients

• 1 avocado - diced
• 1/2 mango - peel and diced
• 10 large shrimp
• 8 cherry tomatoes - halved
• 1/4 cup mayonnaise
• 1 table spoon or more lemon juice
• 1 head Boston lettuce - leaves in tact and washed and dried
• salt & pepper

Preparation

• Preheat grill on low heat. If the shrimp have shells, peel all but the tail, and place on soaked bamboo skewers. Sprinkle with salt and pepper and place on heat grill. Grill shrimps for approximately 3 minutes per side until they are just pink all the way through.
• Remove shrimp from skewer and remove tail shell. Cut each shrimp into 2-3 pieces.
• Mix together the mayonnaise, lemon juice and add salt & pepper to taste. Carefully toss with shrimp, mango, avocado and tomato.
• Lay lettuce leave out in a single layer on a platter. Place a small scoop of salad onto each leaf. Wrap up leaf to eat.

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