Spicy Shrimp Lettuce Cups with Crunchy Rainbow Slaw

Difficulty – Beginner

Time to Prepare – 1 hour

Featured Seasoning – Buttery Buffalo

Servings – 4

Heather

Rainbow Slaw

1 bell pepper (if possible, use a mixture of a few colors for visual appeal), finely diced

1/2 fennel bulb, finely diced

1 grapefruit, segmented from the membrane and finely diced

2-3 Tblsp chives, minced

3 Tblsp lime juice

2 Tblsp avocado oil

2 tsp kosher salt, or to taste

Creamy Lemon Sauce

1/4 cup sour cream

3 Tblsp lemon juice

2 tsp olive oil

Kosher salt to taste

Buttery Buffalo Shrimp

1 head butter lettuce, separated into individual leaves

1 pound larger shrimp, peeled and cleaned

2 tsp avocado or olive oil

Make the rainbow slaw by combining bell pepper, fennel, chives, grapefruit, lime juice, avocado oil, and kosher salt. Set aside in the fridge.
Make the creamy lemon sauce by whisking together the sour cream, lemon juice, and olive oil. Season to taste with salt.
Coat the bottom of a saute pan with oil and preheat on medium.
Toss the shrimp with 2 tsp oil and the Spiva Cooking Buttery Buffalo Seasoning until coated.
Saute shrimp in a single layer in the preheated pan for a few minutes on each side until just cooked.
Remove the shrimp from the heat and allow to cool for a few minutes until warm. Meanwhile, spoon the rainbow slaw in each of the lettuce cups. Top each lettuce cup with 2 shrimp and a drizzle of the creamy lemon sauce. Enjoy!