Spicy Shrimp Lettuce Wraps with Mango Salsa

For the salsa:
Stir together the mango, tomatoes, red onion, garlic, lime juice, cilantro, jalapeño and salt in a small bowl to combine. Cover with plastic wrap and chill in the refrigerator until ready to use.

For the wraps:
Whisk together the olive oil, lime juice, paprika, cayenne, salt, garlic powder, mustard, and oregano in a shallow baking dish. Add the shrimp and turn to coat evenly. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.

Place a grill pan over medium-high heat. Add the shrimp and grill for 1 to 2 minutes per side, until cooked through.

Separate the lettuce leaves and arrange the shrimp in the center of the leaves. Spoon the mango salsa over the top and serve.