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1.
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Place the shrimp onto a flat tray; mix with olive oil, smoked paprika, lemon pepper seasoning, ginger and kosher salt.
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Evenly rub the spice blend onto the shrimp, cover the tray with saran and refrigerate for 15-20 minutes.
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2.
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Generously spray an oven proof baking dish with nonstick vegetable cooking oil; arrange the shrimp in an even layer, lightly spray the surface of the shrimp with additional vegetable oil.
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3.
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Place the baking dish into a 350 degree oven and bake for 8 minutes or until the shrimp are fully cooked.
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Remove the shrimp from the oven, allowing the shrimp too slightly cool but are still warm.
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4.
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Wash the lettuce leaves; dry well between multiple layers of absorbent paper towels, to assemble:.
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a.
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Place the lettuce leaves onto a flat surface.
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b.
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Top each lettuce leaf attractively with mango ribbons, avocado, chive and carrot sticks, cilantro and mint leaves.
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Arrange the vegetables across the length of each lettuce leaf leaving approximately 1/4 inch border around the perimeter of each leaf.
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Celsius Arrange 3 shrimp halves on top of the vegetables; sprinkle of few toated sesame seeds over eac lettuce leaf.
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d. Using a squirt bottle generously drizzle the Island Ranch Dressing over the surface of each lettuce leaf.
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Place any remaining dressing into a decorative dish to be served as an accompaniment with the lettuce wraps.
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e. Tightly roll each lettuce leaf in a burrito style, slightly fold the edges of each lettuce leaf into the center of each wrap to help secure into a tight bundle.
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f.Arrange the lettuce wraps on a decorative serving platter, serve with the dish of dressing.
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Garnish the platter with lime wedges and cilantro sprigs.
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1.
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Place all remaining ingredients into a mixing bowl and mix well with a whisk.
