1 lb shrimp, peeled and deveined
1 tbsp oil
1 tsp salt
1/4 c sweat chili sauce
Zest and juice of 2 limes
1 mango, diced
1/4 c jalapeno, minced
1/4 c chives, minced
1/4 c cilantor, chopped
Butter lettuce, torn
1 avocado, chopped
Preheat oven to 400. Spray a metal bowl and place tortilla in bowl, lightly spray abs bake 8 – 10 min until lightly brown. Repeat.
Toss shrimp in a large bowl with oil and salt. Add chilie sauce, zest and set aside for 10 minutes.
Combine mango, jalapeño, lime juice, cilantro and chives in a bowl.
Heat a large skillet over medium heat and 1 tbsp oil and shrimp and cook until pink and cooked through, about 3 min per side.
Place lettuce in the bottom of each bowl. Top with salsa, shrimp and avocado.
Serves 2 – 4.