Jerk Shrimp Wraps with Mango Slaw

INGREDIENTS

1 lb. large peeled and deveined shrimp, tails removed

Jerk spice mix

1 tbsp. fresh lime juice

1 tsp. red wine vinegar

1 tsp. agave nectar or honey

Kosher salt and pepper

1 small ripe mango, peeled and diced

1/4 small jicama, peeled and cut into matchsticks

1/4 c. small red onion, finely chopped

2 tbsp. canola oil

8 leaves butter lettuce

Fresh cilantro leaves, for serving

JERK SPICE MIX

1/2 tsp. brown sugar

1/4 tsp. paprika

1/4 tsp. onion powder

1/4 tsp. ground all spice

1/4 tsp. ground cinnamon

1/4 tsp. chipotle powder

1/4 tsp. ground nutmeg

1/4 tsp. kosher salt

1 Sprig Fresh Thyme

DIRECTIONS

1. Make the jerk spice mix. In a bowl, combine brown sugar, paprika, onion powder, ground allspice, ground cinnamon, chipotle powder, ground nutmeg and kosher salt, and thyme.
2. Toss the shrimp with the jerk spice mix and let sit while you assemble the slaw.
3. In a bowl, whisk together the lime juice, vinegar, agave, 1⁄4 teaspoon salt, and a pinch of pepper. Add the mango, jicama, and onion and toss to combine.
4. Heat a cast-iron skillet over medium-high heat. Add the oil and heat for 30 seconds, then add the shrimp and cook until golden brown and opaque throughout, 4 to 5 minutes.
5. Divide the shrimp among the lettuce leaves and top with the slaw and cilantro, if using.