Ingredients

• 1/2 lemon, juiced
• Salt
• 12 ounces raw shrimp, peeled and deveined
• 2 tablespoons rice vinegar
• 1 small green apple, julienned
• 1 medium carrot, shredded
• 1 small kirby cucumber, cut into matchstick-size strips
• 1 small jalapeno, sliced into rings
• 1 scallion, chopped
• Freshly ground black pepper
• 4 large Bibb lettuce leaves
• 4 sprigs fresh cilantro

Instructions

1. Watch how to make this recipe.
2. Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
3. While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
4. Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
5. To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
6. To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.