Asian Shrimp & Beets Wrap


1 (16 oz.)

jar Sliced or Whole Pickled Beets, drained

1 lb.

small shrimp; cooked

0.75 cup

prepared sesame-ginger vinaigrette

1 cup

ripe mango, diced

0.25 cup

cilantro, chopped

0.5 tsp.

crushed red pepper flakes

12 large

lettuce butter leaves


Original Recipe Makes 6 Servings

Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover. Marinate, refrigerated, 30 minutes to 1 hour. Meanwhile, chop beets. Stir in mango, cilantro and red pepper flakes Drain shrimp; discard marinade. Spoon shrimp into lettuce leaves. Top with beet-mango mixture. Roll lettuce leaves; secure with pick, if desired.