1 340g (12oz) bag of prawns, peeled and deveined (around 12 large)
avocado oil (or any preferred oil)
cumin
chipotle powder
sea salt
Lettuce Cups
12 pieces butter lettuce (almost 1 full head)
2 ataulfo mangos, peeled and chopped (around 1 cup)
2 small or 1 large avocado, peeled and chopped
1 cup pea shoots, chopped
¼ cup cilantro, chopped
¼ cup green onion, sliced (from 2 stalks)
1 tablespoon fresh lime juice (squeezed from ½ lime)
DIRECTIONS:
Set up a skillet on the stove over medium high heat with a light spray of avocado oil (or drizzle of preferred oil).
Lay the prawns out on a piece of paper towel and dab off any excess liquid. Sprinkle a pinch each of cumin, chipotle and sea salt over all the prawns, then flip them over and repeat.
Add them into the heated pan, cooking until pink and opaque, for around 5-7 minutes depending on thickness, flipping them about 3 minutes in.
Meanwhile, set up the lettuce cups by laying out six of the larger pieces, than lay six of the smaller pieces over them.
Add all the other ingredients in a medium bowl and stir until they are evenly combined.
Spoon the mango mixture onto the lettuce cups, then top each with two prawns and serve.
Recipe by Love from the Land at https://www.lovefromtheland.com/prawns-mango-salsa-butter-lettuce-cups/