Ingredients: 1 1/2 pounds peeled and deveined large shrimp 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely chopped celery 2 tablespoons finely chopped red onion 2 tablespoons chopped fresh cilantro 3 tablespoons canola mayonnaise 1 tablespoon chopped chipotle chile, canned in adobo sauce 2 teaspoons fresh lime juice 1/2 teaspoon ground cumin 8 Boston lettuce leaves Directions: 1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes. 2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.
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