Shrimp Taco Lettuce Wraps

Method

1. Prep the ingredients: Drain and rinse the beans. Core, seed, and remove the white veins from the bell pepper, then thinly slice. Halve and peel the onion; dice one half, thinly slice the other. Mince or grate the garlic. Zest and cut the lime into wedges. Separate the Boston lettuce into individual lettuce leaves.
2. Make the garlic-lime crema: In a small bowl, combine the sour cream, ½ teaspoon lime zest, a squeeze of lime, and up to half the garlic (start with a little and go up from there!) Season with salt and pepper.
3. Make the bean mixture: Heat a drizzle of oil in a medium pan over medium heat. Add the diced onion and cook, tossing, for 4-5 minutes, until softened. Add the beans, remaining garlic, and up to half the chipotle powder (add a little and go up from there!) to the pan. Cook, tossing, for 2-3 minutes, until warmed through and fragrant. Season with salt and pepper. Remove the pan from the heat.
4. Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the peppers and onions and cook, tossing, for 6-7 minutes, until softened and lightly charred. Season with salt and pepper. Add the shrimp and as much remaining chipotle powder as you like (remember, it’s spicy!). Cook, tossing, for 1-2 minutes, until the shrimp are opaque. Season with salt, pepper, and a squeeze of lime.
5. Quickly reheat the bean mixture over high heat. Halve, pit, and thinly slice the avocado.
6. Finish: Plate the shrimp, beans, avocado, and lettuce cups. Serve the garlic-lime crema to the side. Assemble the shrimp taco lettuce wraps with all the components, finishing with a squeeze of lime. Enjoy!