Southwestern Shrimp Lettuce Cups

Ingredients:

1 lb shrimp, peeled and deveined

1 cup grape tomatoes

½ medium red onion

1 tbsp olive oil

1 tbsp Southwest seasoning (combine 1 tbsp salt, 2 tsp garlic powder, 2 tsp chili powde, 2 tsp cumin, 2 tsp black pepper and ½ tsp unsweetened cocoa)

1 cup canned corn, rinsed and drained

1 (15 oz) can black beans

1 tbsp chopped fresh cilantro

¼ tsp crushed red pepper flakes

8 Bibb lettuce leaves

½ cup sour cream

Directions:

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300̊F to 350̊F). Alternately thread shrimp, tomatoes and onion onto skewers. Brush with oil and sprinkle with half the Southwest seasoning. 

If using wooden skewers, soak at least 30 minutes before grilling to prevent burning. Place skewers on grill. Grill 2 to 3 minutes per side, turning once. Remove skewers from grill.

Remove shrimp and vegetables from skewers and place in a medium bowl. Add corn, beans and cilantro; toss to combine. Sprinkle with red pepper flakes and remaining seasoning. Spoon shrimp mixture evenly into each lettuce leaf “cup”, top with a dollop of sour cream, and serve.

Prep time: 15 minutes

Cook time: 5 minutes

Serves 4