This sandwich is traditionally prepared with pork, baguette, mayo and pate. Not exactly the kind of thing you want to eat during the middle of a workday at your desk. Cut out the bread and replace it with Bibb lettuce, and add in high-protein shrimp, extra veggies and green apple for a bit of sweetness. This recipe is dairy free, gluten free and nut free, and only takes only 20 minutes from prep to plate.
Fill a medium saucepan three-quarters with water. Add the lemon juice and bring to a boil. Add a pinch of salt and then drop the shrimp into the boiling water, cook until the shrimp are opaque, 2 to 3 minutes.
While shrimp cooks, create an ice bath. Drain the shrimp and place in the ice bath. Once cooled, drain the shrimp and pat off any excess water. Set aside.
Combine the vinegar, apples, carrots, cucumbers, jalapenos and scallions in a bowl. Season the salad with salt and pepper.
To assemble the wraps, lay out the lettuce leaves. Divide the poached shrimp and salad among the leaves. Top each with a sprig of cilantro.
To prepare ahead of time, pack the lettuce, shrimp and 1/4 cup salad in separate containers and assemble when you're ready to eat.
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