Southwest Lettuce Wraps

Start by making the pesto. In a food processor, pulse cilantro, jalapeno, garlic and lime juice. Slowly add olive oil until you’ve reached the right consistency. Taste and season with salt and pepper as needed. Transfer to a serving bowl and set aside.

After the Boston bibb lettuce is thoroughly rinsed, lay on a plate and set aside. Crumble the Cotija cheese and place in a bowl. Both the cheese and pesto will be toppings when you assemble the wraps.

Dice the orange bell pepper and tomato about the same size. In a large bowl, add black beans, orange bell pepper and tomato. Set aside.

In a large skillet, cook the shrimp until pink. Be careful to not overcook the shrimp. In the last minute or so of cooking, add the frozen corn, just to heat it through. When cooked through, add the shrimp and corn to the bowl with the peppers, tomato and beans. Toss together. Add about 3 tablespoons of the pesto and mix carefully to combine.

Assemble the wraps by spooning about 2-3 tablespoons of the shrimp mixture onto a lettuce leaf. Top with a drizzle of pesto and a sprinkling of cheese.