Ingredients
- 1 jar (16 ounces) Aunt Nellie’s Diced Pickled Beets, drained
- 3/4 cup prepared sesame-ginger vinaigrette
- 1 jar (16 ounces) Aunt Nellie’s Sliced or Whole Pickled Beets, drained
- 1 ripe mango, diced (about 1 cup)
- 1/4 cup chopped cilantro
- 1/2 teaspoon crushed red pepper flakes
- 12 large lettuce leaves (such as Bibb or butter)
Variation
Use small flour tortillas in place of lettuce leaves.
Directions
Makes 6 servings (2 wraps per serving).
- Place shrimp and vinaigrette in food-safe plastic zip-top bag or bowl with cover. Marinate, refrigerated, 30 minutes to 1 hour.
- Meanwhile, stir together diced beets, 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.
