Ingredients:
• 1/3 cup flaked unsweetened coconut
• 1-1/2 pounds chopped cooked shrimp
• 2 cups diced mango
• Juice and grated zest of 3 limes
• 2 tablespoons finely chopped fresh mint
• 16 butter lettuce leaves
• 1/2 cup bottled peanut sauce
• 2 tablespoons chopped roasted almonds
Directions:
1. Cook coconut in a small skillet just until fragrant
2. Add to a bowl holding shrimp, mango, lime juice and zest and mint.
3. Toss and divide among lettuce leaves.
4. Stir remaining lime juice into peanut sauce and drizzle over shrimp.
5. Fold leaves into diaper-fold and serve.
