Quick Shrimp, Mango, and Avocado Lettuce Cups

If you just want a delicious salad, this works just as well with or without the shrimp! Barb L.

Serves: 6


Zest and Juice from 1 lemon

1 clove garlic clove, grated (on a microplane, for instance)

1 cup cilantro, chopped

½ cup Flying Olive Lemon, Cilantro and Roasted Onion, Garlic, Gremolata, a Mild-Medium Single Varietal, or a Combination of Extra Virgin Olive Oils

18 Jumbo shrimp, peeled, cooked, and chilled

2 somewhat firm avocados pitted, peeled, and cut into large chunks

1 mango

½ red onion, thinly sliced

12 Bibb or Boston lettuce leaves--use the ones that are more like a cup

Minced chives or cilantro leaves for serving, if desired


In a medium bowl, combine the lemon zest, lemon juice, and garlic. Add the cilantro and the Flying Olive Extra Virgin Olive Oil(s) of Choice and whisk until it is mixed well. Place the cooked and cooled shrimp in a plastic zipper bag and pour half the lemon/cilantro mixture in. Seal the bag and flip it a few times to distribute the marinade. Marinade for 20-30 minuts.

Slice off both halves around the pit of the mango. Score the flesh inside being careful to not cut your hand! Invert the skin and cut off the mango pieces so that they fall into the bowl with the avocado. Add the red onion and mix it all together—gently! Too much mixing and the avocado will get mushy.

To serve, place 2-3 shrimp in the middle of a lettuce leaf cup. Spoon the mango/avocado salad on top Sprinkle the chives or cilantro, if desired, over the top.

Inspired by a recipe in Ree Drummond’s new cookbook, The Pioneer Woman Cooks: Come and Get It. William Morrow, NY, 2017.

Submitted by Barb L.