shrimp lettuce wraps with tomatillo-poblano sauce

Lettuce wraps are just a reworked version of a taco, and who doesn't love a good taco?  I have one child who will eat anything if there is a good sauce on it and this tomatillo-poblano sauce definitely qualifies as tasty and healthy in my book.  Tomatillo is not a "little tomato" as its literal Spanish translation might imply, but it is a relative of the tomato and in the nightshade family.  It's tart and when roasted blends well with the mild taste of a poblano.  Make extra sauce and spoon it on any mild, flakey white fish or a grilled piece of chicken!  Two meals in one.  

​Time: Under 30 minutes
Servings: 4
​Level: Easy

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INGREDIENTS

• 1 lb Shrimp, peeled and deveined
• 1 Tablespoon Olive Oil
• 2 Garlic cloves, fincely minced
• ¼ teaspoon Salt
• 1 Avocado
• Butter Lettuce or Romaine Lettuce
• 2 Radishes, optional

 
Quick Cole Slaw

• ½ cup shredded Carrots
• ½ cup shredded Cabbage (green or red)
• Squeeze of lime
• 1 Tablespoon Avocado Mayonnaise
• ¼ teaspoon Salt
• ¼ teaspoon ground Black Pepper

 
Tomatillo-Poblano Sauce (can make ahead)

• 10 Tomatillos, husks removed
• 2 Poblano peppers
• 1 Jalapeño pepper
• ¼ cup Cilantro leaves
• ½ teaspoon Salt
• ¼ teaspoon Ground Black Pepper

 
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PREPARATION

1. Preheat oven to 400°.
2. Place Tomatillos, Poblano peppers and Jalapeño peppers whole on a baking sheet and cook for 10 minutes.  Rotate and then cook another 5.  Remove and let cook. 
3. Heat a pan to medium and pour in 1 Tablespoon of Olive Oil. 
4. Add Garlic and cook for 30 seconds. 
5. Add Shrimp, season with salt and sauté for 1-2 minutes until cooked through (no longer pink).  Set aside.
6. In a small bowl, toss the shredded carrots, cabbage with mayonnaise.  Add salt, pepper and give a good squeeze of lime over the cole slaw. 
7. Once the Tomatillos and peppers are cooled, cut the jalapeño in half and remove the seeds.  Blend together with cilantro, salt and pepper.  Add 1 Tablespoon of Water at a time to get the blender moving.
8. To plate, lay out the lettuce leaves, top with cole slaw, avocado, shrimp, and tomatillo-poblano sauce.  Add radishes for an extra crunch.