Shrimp in Lettuce Cups with Mango Salsa and Coconut Rice
In a microwave-safe bowl, stir first 4 ingredients and 1/4 tsp kosher salt. Microwave on high for 90 seconds.Advertisement
Heat grill to high. Toss shrimp with sesame oil, lime juice and a pinch of salt. Grill on both sides until pink and opaque, about 2 minutes per side.
In a medium bowl, toss mangoes with next 5 ingredients and 1/4 tsp kosher salt.
To assemble, put rice on lettuce leaf, top with several shrimp and mango salsa and eat like a taco.
Swap in shredded rotisserie chicken for the shrimp.