Toppings (optional): Better Than Bacon Topper, chopped green onions, sesame seeds
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, stir together mayonnaise, mustard and dressing mix. Portion half into a Prep Bowl; stir in water or milk to make a thin dressing. Set aside.
- Pull off and discard shrimp tails, if you wish. Cut shrimps in half or thirds; add to large bowl; toss to evenly coat with mayo mixture.
- Dice avocado and pepper.
- Spoon shrimp mixture into lettuce leaves (use 2 leaves per boat); top with avocado and pepper. Arrange on plates; drizzle with reserved dressing (from Prep Bowl). Add toppings, if desired.
Swap shrimp for leftover cooked chicken.
Serve with 1 cup rice.
Per serving (2 boats): Calories 290, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 170 mg, Sodium 310 mg, Carbohydrate 14 g (Fibre 7 g, Sugars 6 g), Protein 21 g.
15 min
4 servings
$3.77/serving
Toppings (optional): Better Than Bacon Topper, chopped green onions, sesame seeds
15 min4 servings$3.77/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, stir together mayonnaise, mustard and dressing mix. Portion half into a Prep Bowl; stir in water or milk to make a thin dressing. Set aside.
- Pull off and discard shrimp tails, if you wish. Cut shrimps in half or thirds; add to large bowl; toss to evenly coat with mayo mixture.
- Dice avocado and pepper.
- Spoon shrimp mixture into lettuce leaves (use 2 leaves per boat); top with avocado and pepper. Arrange on plates; drizzle with reserved dressing (from Prep Bowl). Add toppings, if desired.
Swap shrimp for leftover cooked chicken.
Serve with 1 cup rice.
Per serving (2 boats): Calories 290, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 170 mg, Sodium 310 mg, Carbohydrate 14 g (Fibre 7 g, Sugars 6 g), Protein 21 g.
