Ingredients

Scale

For the Shrimp:

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. red chili flakes

1/2 tsp. paprika

1/2 tsp. salt

1/4 cup canola oil

1 lb. raw shrimp, peeled and deveined

2 cloves garlic, minced

For the Crema:

1/3rd cup sour cream

1/4th cup greek yogurt

1 tsp. Sriracha

2 Tbls. fresh lime juice.

1/2 tsp. salt

For assembly:

1 head of butter lettuce

1 avocado, diced

4–5 radishes, cleaned and sliced thin

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Instructions

In a small bowl stir together the chili powder, cumin, garlic powder, red chili flakes, paprika, salt, and oil. Add shrimp and mix thoroughly. Marinate for 10 minutes.

Melt the 2 tablespoons of butter in a skillet over medium high heat. Add the garlic and stir until fragrant, about 30 seconds.

Add the shrimp and cook until pink,3-4 minutes. Remove from heat and chop into chunks.

In a small bowl stir together the crema, lime, and sriracha.

To assemble, Place a few shrimp pieces in lettuce wrap, followed by avocado and radish slices. Drizzle with crema and serve immediately.