INGREDIENTS:

  • 1 lb. medium shrimp, peeled and deveined
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • Juice of 1 lime
  • 2 tbsp. freshly chopped cilantro, plus more for garnish
  • 2 cloves garlic, minced
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Romaine lettuce, for serving
  • 1 avocado, thinly sliced
  • 1/4 c. Sour cream, for serving

DIRECTIONS:

  1. Step 1 In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.
  2. Step 2 In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.
  3. Step 3 Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.