Clink and Clunk Lettuce Wraps

Lettuce wraps are a lighter alternative to high-carb wraps. Load these lettuce leaves with shrimp and veggies and you have yourself a healthy and filling lunch option. Whip these up in the morning before work and they'll be just as delicious by lunchtime. This recipe is quick and versitile. Put these wraps together in just about a minute and only add the healthy fixings you love. 

Shrimp (cooked)
1 head Boston Bibb lettuce
1/2 cup Scallion (chopped)
1/2 cup Mango (sliced)
1/2 can Vietnamese mint (chopped)
1/2 cup Cilantro (chopped)
1/2 cup Peanuts (chopped)
1/2 cup Carrots (julienned)
Juice from 1 lime wedge
Juice from 1 lemon wedge
1 tsp Pepper
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Chili powder
1 tsp Sugar
1 tsp Garlic powder
Salt (to taste)

Shrimp Rub:

In a small bowl, combine black pepper, cumin, cayenne pepper, chili powder, sugar and garlic power.

Peel and devein shrimp. Then coat the shrimp in the blackening seasoning.

Grill shrimp on medium heat for about 2 minutes each side, or until shrimp are no longer translucent.

Remove from heat and squeeze on lemon and lime juice for added flavor. Let cool and slice into small pieces.

Place all of your chopped veggies, fruit and nuts into small individual bowls or on a plate for serving.

Rip leaves off of bib lettuce head and place in another bowl for serving.

Assemble lettuce wraps using desired ingredients.