Basil Avocado Shrimp Salad Wraps
& Sweet Potato Chips

INGREDIENTS:

For the Sweet Potato Chips:

• Coconut oil
• 2-3 medium organic sweet potatoes, sliced into 1/8” thick coins
• Sea salt
• Freshly ground black pepper

For the shrimp salad:

• Coconut oil
• 20 large shrimp, peeled and deveined (about ¾ lb)
• 1.5 cups organic grape tomatoes, halved
• ¼ small organic red onion, finely diced
• 2 organic avocados, diced
• 4 fresh basil leaves, thinly sliced
• 2 large heads butter-head or romaine organic lettuce

For the marinade:

• Juice of 2 lemons
• 2 cloves garlic, minced
• 3 fresh basil leaves, thinly sliced
• 2 tablespoons white wine vinegar
• 3 tablespoons avocado oil
• ½ teaspoon paprika
• Sea salt
• Freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 375 degrees and grease a large baking sheet with coconut oil. Arrange sweet potatoes in an even layer and season with salt and pepper.
2. Roast 15 minutes, then flip & roast until crispy, 15 minutes more. Let cool, then transfer to a re-sealable container until ready to eat.
3. Meanwhile, make shrimp salad: Grease a large skillet over medium heat with coconut oil. Add shrimp & cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside & let cool.
4. Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil and paprika and season with salt and pepper.
5. In a large bowl, stir together tomatoes, onion, avocados and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
6. Store shrimp salad in the fridge in a re-sealable container. Serve in lettuce cups when ready to eat.