Chef/General Manager Brandon LeBlanc Of Posado's Cafe in Lafayette

Southwestern Shrimp & Fish Lettuce Wrap

Southwestern Shrimp & Fish Lettuce Wrap

• 21/25 Shrimp 12 ea.
• Snapper Filet 1 ea.
• Blackening seasoning ½ cup
• Clarified Butter 1 cup
• Leaf Lettuce 6 leaves
• Whole Kernel Corn 2 cups
• Black Beans cooked 2 cups
• Diced tomatoes 2 ea. Romans Total 1 cup diced
• Diced Red onion 1 med.
• Cilantro 1 bunch chopped
• Avocado 1 ea.
• Limes 4 ea.
• Salt & Pepper to taste

Method:
Mix corn, black beans, red onions, cilantro, lime juice and tomatoes then season to taste.
Topped with Chipotle Ranch or Poblano Sauce.

Cook fish and shrimp
Season snapper filet and if it has skin on back cut just through the skin from one side to the other. This keeps the filet from arching-up when cooking on skin side. Heat skillet to a medium high heat add butter, then fish or shrimp cook on medium high for 2 minutes on fish filet then flip and lower heat to medium to finish. For shrimp, season then on medium high heat add butter and shrimp. Cook for 1 minute each side.

Enjoy!