Cos lettuce leaves make the perfect parcel to wrap up this super-speedy and tasty dinner.
oil for sautéing
1 onion, thinly sliced
1 teaspoon ground cumin
½ teaspoon hot curry powder
300 grams frozen peeled and cooked shrimp, thawed
Smoky cashew sauce
1 cup raw cashews
½ cup water
¼ cup olive oil
juice 1 lemon
¼ teaspoon hot smoked paprika, plus more if desired
sea salt and cracked black pepper
8-12 baby cos lettuce leaves
1 medium carrot, shredded
1 ripe avocado, sliced
Smoky cashew sauce: Cover the cashews in boiling water for 10 minutes. Drain well and combine with the water, olive oil, lemon juice and hot smoked paprika. Use a hand blender or powerful blender to blitz until silky-smooth. Season generously.
Heat a generous glug of oil in a sauté pan over medium heat. Add the onion and cook until tender and translucent. Add the cumin and curry powder. Cook for 1 minute. Toss through the shrimp and cook for 2 minutes.
To assemble: Top each lettuce leaf with cooked shrimp, carrot, avocado and a generous dollop of cashew sauce