Hot-Honey Shrimp Lettuce Wraps with Corn-Tomato Relish

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 1.25 lb large shrimp, peeled and deveined
• 2 heads butter lettuce or romaine hearts
• 1.5 cups fresh corn kernels
• 1.5 cups heirloom cherry tomatoes
• 1 avocado
• 3 tbsp honey
• 1.5 tbsp hot sauce (such as Frank's or sriracha)
• 2 lime
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/3 cup fresh cilantro
• 1/4 cup finely diced red onion

Instructions

1. 1Pat shrimp very dry. Toss in a bowl with olive oil, garlic powder, smoked paprika, and salt until evenly coated.
2. 2Heat a large nonstick skillet over medium-high. Add shrimp in a single layer and cook 2 minutes per side until pink, curled, and lightly browned; do not overcrowd.
3. 3While shrimp cook, stir honey and hot sauce together in a small bowl; microwave 10 seconds if needed so it is pourable.
4. 4Transfer cooked shrimp to a clean bowl and immediately drizzle with most of the hot honey, tossing to glaze while still hot.
5. 5In another bowl combine corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, juice of one lime, and salt for the relish.
6. 6Separate and wash sturdy lettuce leaves; pat completely dry so wraps stay crisp. Dice the avocado.
7. 7Build each wrap by laying a lettuce leaf flat, adding a few glazed shrimp, a spoonful of corn-tomato relish, and avocado cubes.
8. 8Drizzle any remaining hot honey over the top and finish with an extra squeeze of lime. Serve open-faced or fold like tacos.
9. 9Pack components separately for work lunches and assemble at the desk; the sweet-heat crunch finish is pure late-August energy.