In a large skillet over medium heat, heat the coconut oil. To the skillet, add the next 5 ingredients (shrimp through shallots) and cook for 10 minutes, until shrimp is pink and cooked through and vegetables are tender. To the shrimp mixture, add the next 4 ingredients (cumin through tomato paste) and mix well. Cook for 5 minutes, until heated through.
Scoop shrimp mixture into romaine lettuce leaves. Top with cilantro and avocado and serve with a lime wedge.
Notes
LC SERVING SUGGESTION: Mexi-cauli-rice (process cauliflower in a blender or food processor until it
resembles grains of rice; steam “rice” till tender; drain; add cumin, chopped green onion and lime juice
to taste and fluff with a fork).GLUTEN FREE: Make sure diced tomatoes and tomato paste are gluten free.NUTRITION: 306 Calories; 15g Fat; 27g Protein; 15g Carbohydrate; 4g Dietary Fiber; 173mg
Cholesterol; 236mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2
1/2 Fat.