Whether you’re a fan of lettuce wraps or not, these tasty, lettuce wraps will bring your tastebuds to the holy land. They’re light, refreshing, and super filling — keeping you satisfied for hours on end.

INGREDIENTS
1-1/2 to 2 pounds raw, deveined shrimp
half a lemon
juice of half a lemon
bay leaves
a pinch or two of sea salt
6-7 whole black peppercorns
fresh ground pepper, to taste
(optional) garlic, ginger, star anise, or any other aromatics
1/2 cup truffle mayonnaise
1/2 tablespoon chili sauce or sriracha
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 teaspoon vinegar
1-2 avocados, cut into chunks
1 fresh jalapeño
1/2 red onion, finely diced
capers, fresh chives and red chili flakes, to taste
INSTRUCTIONS

Heat a large pot of water to a boil and prepare a bowl of ice water for blanching the shrimp. Add half a lemon, bay leaves, a pinch or two of sea salt, and 6-7 whole black peppers to the pot of water.
Add the shrimp and boil until they turn orange — about a minute or so.
Once the shrimp are done boiling, take them out and immediately plunge them into the bowl of ice water to stop cooking and reduce the temperature. The key is to make sure you get the shrimp extra cold! Residual heat can continue cooking the shrimp. Overcooked shrimp = rubbery shrimp.
Dab the shrimp with a paper towel or kitchen towel until they are extra dry. Depending on your preference, you can cut the shrimp into smaller pieces, in half, or keep them whole. I like to cut them down the middle. Transfer the shrimp to a large bowl and set aside.
In a small bowl, add the truffle mayo, juice of half a lemon, chili sauce, Worcestershire sauce, olive oil, sea salt, fresh ground pepper, and vinegar.
Give everything a good mix, taste test, and adjust as needed.
Mix your shrimp in with the dressing, adding a little at a time until you reach the desired sauce-to-shrimp ratio.
Distribute the shrimp onto the butter lettuce leaves. Then top with avocado chunks, fresh jalapeño, diced red onion, capers, chives, and some red chili flakes. DEVOUR with extra napkins. Enjoy!
NOTES

You ideally want to store your tasty wraps pre-assembled. Store your dressed shrimp in an airtight container separate from the butter lettuce and toppings for 2 to 3 days.
The lettuce and toppings can be stored in individual airtight containers or zip-top bags.
When ready to eat, simply assemble and serve!