Make it low carb/ KETO friendly with just a couple of tweaks - listed below.
Ingredients
½ pound medium shrimp
12 large lettuce leaves
Avocado - sliced
Tomato - sliced
Small onion - chopped finely
1 ear of corn (roasted or grilled- or substitute 1 cup corn - skip for low carb)
1 cup/can black beans (low-carb use black eyed peas or skip)
2 Tbs. chives - chopped
Pinch of Salt & Pepper - to taste
Splash of olive oil to cook shrimp
1 lime - zest and juice
4 Tbs. olive oil
1 small garlic clove - minced
½ - ¾ tsp. Chipotle powder depending on preferred heat level
2 tbs. sour cream
Pinch of Salt & Pepper - to taste
Instructions
Broil corn in oven for 15 minutes or on grill - turn every 2-3 minutes to prevent burning and to cook evenly. Corn should be lightly browned. Allow corn to cool and slice off kernels (If using frozen corn - warm and drain off access liquid) - Set corn aside.
Combine lime zest and juice in blender with olive oil, minced garlic, Chipotle powder, sour cream with pinch of salt and pepper and blend until ingredients are nicely incorporated.
Heat beans in small pot - drain when done
In a pan on medium heat add olive oil and shrimp - saute' 5 minutes
Season with pinch of salt and pepper.
Saute' 5 minutes (until nicely pink)
Build lettuce wraps using 1-2 leaves each wrap.
Layer 2-3 shrimp
Add tomato
Avocado
Mix in tsp. corn if using
Mix in tsp. black beans if using or mix in black eyed peas
Add sprinkle of chopped onions
A bit of sauce and touch of chives for flavor
Salt & Pepper - to taste
Recipe by Living Well 2-day at https://livingwell2day.com/chipotle-shrimp-lettuce-wraps/