Preparation

In a skillet, melt the butter (1 Tbsp) over medium heat. Season the shrimp (1 lb) with sea salt (½ tsp), cracked black pepper (½ tsp), smoked paprika (½ tsp), and garlic powder (¼ tsp). Add the shrimp to the hot skillet and cook for 2–3 minutes per side until pink and cooked through. Remove from heat and set aside.

In a small bowl, gently toss the diced avocado (1) with lime juice (1 Tbsp) and chopped cilantro (2 Tbsp). Season with a pinch of salt to taste.

Lay out the lettuce leaves (8) and fill each with a few shrimp and a spoonful of the avocado mixture. Drizzle each wrap lightly with extra virgin olive oil (1 Tbsp total, divided across all wraps).

Serve immediately, optionally garnished with extra cilantro or lime wedges.