The crunch and savory goodness of this dish will make it a weeknight go-to meal.

Makes 2 to 4 servings

Ingredients

• 1 pound raw wild shrimp, shelled and deveined

• 1 to 2 tablespoons homemade taco seasoning or GF alternative

• ¼ cup Primal Kitchen mayonnaise (I prefer Primal Mayo because its eggs are pasture-raised and avocado oil contains very little sugar)

• Juice of 1 lime

• 4 cups shredded cabbage (from about 1/2 cabbage)

• 2 tablespoons avocado oil or other high-smoke-point oil

• 1 butter lettuce head, leaves separated

• 1 avocado, pitted, peeled, and cut into small cubes

• ¼ cup chopped fresh cilantro

• Lime wedges, for serving

Directions

1.     In a medium bowl, coat the shrimp with the taco seasoning.

2.     In a large bowl, mix the mayonnaise with the lime juice and whisk until thinned. Add the cabbage and mix to coat.

3.     In a large skillet, heat the oil over medium heat. Add the shrimp and cook until pink and cooked through, 4 to 5 minutes.

4.     Place the lettuce leaves on a plate and use them as taco “shells,” layering in the shrimp, slaw, avocado, and cilantro. Squeeze the lime wedges on top and serve.