{"id":1818,"date":"2019-01-24T13:00:22","date_gmt":"2019-01-24T17:00:22","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1818"},"modified":"2019-01-20T14:15:05","modified_gmt":"2019-01-20T18:15:05","slug":"mango-shrimp-lettuce-wraps","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/01\/24\/mango-shrimp-lettuce-wraps\/","title":{"rendered":"Mango Shrimp Lettuce Wraps"},"content":{"rendered":"
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<\/div>\n<\/div>\n
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INGREDIENTS<\/strong><\/div>\n
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<\/div>\n
\u00bd lb medium shrimp, cleaned, peeled, de-veined<\/div>\n
\u00bd cup frozen mango chunks<\/div>\n
1 tbs thai sweet chili sauce<\/div>\n
\u00bd tbs butter<\/div>\n
4 butter lettuce leaves<\/div>\n<\/div>\n
<\/div>\n
Salsa<\/strong><\/div>\n
<\/div>\n
4 sweet mini peppers<\/div>\n
\u00bd an avocado. diced<\/div>\n
\u00bd a mango, diced<\/div>\n
\u00bc cup diced red onion<\/div>\n
\u00bc cup cilantro, chopped fine<\/div>\n
1 green onion, sliced into thin pieces<\/div>\n
1 tsp lime juice<\/div>\n
a pinch of garlic seasoning<\/div>\n
a pinch of cayenne pepper (optional)<\/div>\n
<\/div>\n<\/div>\n
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INSTRUCTIONS<\/strong><\/div>\n
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  1. \n
      \n
    1. Clean shrimp and set aside.<\/li>\n
    2. In a medium skillet, melt butter, and add chunks of frozen mango. Saute for a minute or two.<\/li>\n
    3. Put mango and butter mixture in a blender and puree. Add in the tsp of thai sweet chili sauce and mix together<\/li>\n
    4. Return to pan and add shrimp<\/li>\n
    5. Cook 3-4 minutes until shrimp are cooked through and pink.<\/li>\n
    6. Remove from heat and set aside.<\/li>\n
    7. Chop up the mini peppers, mango, cilantro, red and green onion and mix together in a bowl.<\/li>\n
    8. Add lime juice and seasonings, and stir<\/li>\n
    9. Add avocado and stir one more time to mix the salsa together<\/li>\n
    10. Wash butter lettuce leaves and assemble lettuce wraps by placing shrimp down (2-3 depending on lettuce leaf size), and topping with fresh salsa.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

       <\/p>\n<\/div>\n

      \"lettuce-wraps-horizontal\"<\/p>\n","protected":false},"excerpt":{"rendered":"

      INGREDIENTS \u00bd lb medium shrimp, cleaned, peeled, de-veined \u00bd cup frozen mango chunks 1 tbs thai sweet chili sauce \u00bd tbs butter 4 butter lettuce leaves Salsa 4 sweet mini peppers \u00bd an avocado. diced \u00bd a mango, diced \u00bc cup diced red onion \u00bc cup cilantro, chopped fine 1 green onion, sliced into thin […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1818","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1818"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1818\/revisions"}],"predecessor-version":[{"id":1819,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1818\/revisions\/1819"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}