Tonight, I tried thirteen different kinds of wedding cake… Yep, you read that right, THIRTEEEN. And I’m pretty sure I’m going to burst… I’ve eaten so much sugar in the last hour that I just might morph into a wedding cake myself… Now, normally during a cake tasting you taste three, maybe four kinds of cake, but as I’m sure you can tell I am not normal in the slightest when it comes to food. I’m especially not normal when it comes to my wedding cake and food, so any plain jane wedding cake just wasn’t going to suffice. We tried everything from strawberry shortcake, to salted caramel, to blueberry limoncello to raspberry white chocolate Chambord and beyond– and as anticipated, they were all delicious. Would it be weird if I had thirteen different kinds of wedding cake at my wedding??

Although Kevin could probably survive on cake and cookies alone for dinner, this chick-a-dee can’t, so I decided to make a super light and easy dinner before we stuffed copious amounts of cake into our faces.

These shrimp lettuce wraps are perfect for a quick lunch or dinner (or pre-cake dinner!), and come together in 20 minutes, tops. Chopped shrimp is tossed in a simple seasoning of garlic powder, chili powder, paprika, salt and cayenne and thrown into a hot skillet for a few minutes until they are bright pink and plump. Toss the hot shrimp with diced avocado, mango, cilantro and thinly sliced onion and scoop the mixture into leafy cabbage stems. Squeeze a good amount of fresh lime juice over everything for a little acidic kick and these guys are ready to be wrapped and devoured.


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Shrimp and Mango Lettuce Wraps
Serves: Makes 8 wraps
  • 2 cups raw shrimp, chopped
  • ¼teaspoon cumin
  • ¼ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • Pinch of cayenne pepper
  • 1 cup mango, diced
  • 1 avocado. diced
  • ½ small onion, thinly sliced
  • 3 tablespoons cilantro, chopped (plus more for garnish)
  • 8 cabbage leaves
  • 3 limes
  1. In a small bowl combine, shrimp, cumin, paprika, chili powder, garlic powder, salt and cayenne pepper. Heat 2 teaspoons olive oil in a large skillet of a medium-high heat. Add shrimp. Cook until shrimp are pink and cooked through, about two minutes. Combine hot shrimp, mango, avocado, onion and chopped cilantro. Season to taste with salt, pepper, and cayenne if necessary. Scoop mixture evenly into 8 cabbage leaves. Squeeze a little lime juice over each wrap. Fold and enjoy!

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