2 lbs. 21-25 ct. cooked shrimp, peeled and deveined
2 tbsp. olive oil
2/3 cup crema mexicana or sour cream
2 avocados, sliced
1 jalapeño, diced
1 fresno chili, diced
1/3 cup loosely packed fresh cilantro leaves, coarsely chopped
8 – 12 romaine lettuce leaves
2 tbsp. Cali’s Blackened BBQ Rub
1 tbsp. Tequila Lime BBQ Rub
In a medium bowl combine 1 tbsp. of oil, 2 tbsp. of Cali’s Blackened BBQ Rub, and shrimp. Mix together until shrimp is entirely coated with seasoning.
Heat 1 tbsp. of oil in skillet over medium-hight heat for 1 minute. Add shrimp and cook 2-3 minutes on each side until cooked through.
Turn off heat and finish with a squeeze of lime.
Meanwhile, in a small bowl combine crema or sour cream and 1 tbsp. of Tequila Lime BBQ Rub and stir to combine.
Assemble wraps: Add avocado, shrimp to lettuce, drizzle with Tequila Lime crema, and garnish with cilantro, chilis, and jalapeño.
Serve and enjoy!
Smoky mesquite with sea salt & pepper