# What you need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1 lime
→ Mango Salsa
10 - 1 large ripe mango, diced
11 - 1/2 medium red bell pepper, finely diced
12 - 1/4 small red onion, finely diced
13 - 1 small jalapeño, seeded and minced
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - 1/4 teaspoon salt
→ Lettuce Cups and Garnishes
17 - 8 large butter lettuce leaves or romaine hearts
18 - 1 small avocado, diced
19 - Lime wedges for serving
# How to make it:
01 - In a medium bowl, combine shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Toss until evenly coated. Let marinate for 10 minutes.
02 - While shrimp marinates, combine mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and salt in a separate bowl. Mix gently to preserve texture and set aside.
03 - Heat a large nonstick skillet over medium-high heat. Add marinated shrimp and cook for 2 to 3 minutes per side until pink and opaque throughout. Remove from heat immediately.
04 - Arrange lettuce leaves on a serving platter. Divide cooked shrimp evenly among the leaves. Top each with mango salsa and sprinkle with diced avocado.
05 - Serve immediately with lime wedges on the side for enhanced flavor.
