Gluten-Free Lettuce Wrap Shrimp Tacos

Serves 4

1 cup Bellisari’s Blistered Jalapeno & Fig Spread
2 heads Bibb lettuce
3 Tbsp. olive oil
1 cup frozen organic corn, defrosted
2 lb. of shrimp deveined and tails removed
1 avocado, diced
1 bunch of cilantro
1 lime , zested

Separate the lettuce into cups and reserve.
Heat 1 Tbsp. of the olive in a skillet and sauté the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the Bellisari’s Blistered Jalapeno & Fig Spread and cook 1 to 2 minutes Add in the lime zest. Toss and remove to a serving plate. Dress the avocado with the lime juice and garnish with chopped cilantro. Serve in lettuce cups as the vessel for the taco. Enjoy!

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