Jerk Shrimp Wraps with Mango Slaw

By nanarose

Ingredients

• 1 1
• lb.
• large peeled and deveined shrimp, tails removed
• Jerk spice mix
• 1 1
• tbsp.
• fresh lime juice
• 1 1
• tsp.
• red wine vinegar
• 1 1
• tsp.
• agave nectar or honey
• Kosher salt and pepper
• 1 1
• smal ripe mango, peeled and diced
• 1 /4
• small jicama, peeled and cut into matchsticks
• 1 /4
• c.
• small red onion, finely chopped
• 2 2
• tbsp.
• canola oil
• 8 8
• leaves butter lettuce
• Fresh cilantro leaves, for serving
• Jerk Spice Mix
• 1 /2
• tsp.
• brown sugar
• 1 /4
• tsp.
• paprika
• 1 /4
• tsp.
• onion powder
• 1 /4
• tsp.
• ground all spice
• 1 /4
• tsp.
• ground cinnamon
• 1 /4
• tsp.
• chipotle powder
• 1 /4
• tsp.
• ground nutmeg
• 1 /4
• tsp.
• kosher salt
• 1 1
• Sprig Fresh Thyme

Details

Adapted from womansday.com

Preparation

Step 1

Make the jerk spice mix. In a bowl, combine brown sugar, paprika, onion

powder, ground allspice, ground cinnamon,

chipotle powder, ground nutmeg and kosher

salt, and thyme. Toss the shrimp with the jerk spice mix

and let sit while you assemble the slaw. In a bowl, whisk together the lime juice,

vinegar, agave, 1⁄4 teaspoon salt, and a pinch of

pepper. Add the mango, jicama, and onion

and toss to combine. Heat a cast-iron skillet over medium-high

heat. Add the oil and heat for 30 seconds, then

add the shrimp and cook until golden brown

and opaque throughout, 4 to 5 minutes. Divide the shrimp among the lettuce leaves

and top with the slaw and cilantro, if using.