Sweet and Spicy Shrimp Lettuce Tacos

Ingredients:

• 2 heads of Bibb lettuce or 1 head of iceberg lettuce
• 3 tbsp. l. rapeseed oil (canola)
• 1 ear corn (scrape seeds) or 1/2 - 3/4 cup frozen corn, thawed
• 900 g shrimp, peeled, deveined, coarsely chopped or halved
• 3-4 cloves garlic, chopped
• 2.5 cm ginger root
• 1 teaspoon seafood seasoning, such as Old Bay
• 1 tbsp rice, white wine, or distilled vinegar
• Zest and juice of 1 lime
• 2 tbsp. l. agave syrup
• 1 - 2 tablespoons Sriracha sauce
• 1 avocado, diced
• 1 small bunch green onions, thinly sliced, for serving
• Coriander leaves

Preparation:

1. Divide the lettuce leaves into individual bowls and set aside.
2. Heat 1 tablespoon of canola oil in a skillet and fry the corn over medium heat until golden brown around the edges. Season with salt and pepper to taste. Add the shrimp to the same skillet and cook until they begin to turn pink, 2-3 minutes. Add the garlic, ginger, and seafood seasoning and stir for 1-2 minutes. Pour in the vinegar and turn away to avoid the fumes! Add the lime zest, agave syrup, and Sriracha sauce. Stir and transfer to a serving platter.
3. Sprinkle the avocado with lime juice.
4. Serve the shrimp on lettuce leaves, like tacos. Place the shrimp on the lettuce leaves and garnish with green onions, avocado slices, and cilantro.