Ingredients:

  • 1 pound (450g) cooked and peeled shrimp, deveined (medium or large size)
  • 1 large ripe avocado, pitted and diced
  • 1/4 cup (60ml) red onion, finely diced
  • 1/4 cup (60ml) fresh basil leaves, chopped
  • 2 tablespoons (30ml) fresh lime juice
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a little kick!)
  • Salt and freshly ground black pepper to taste
  • 8 large lettuce leaves (butter lettuce, romaine, or iceberg work well)
  • 2 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch or 3mm thick)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) garlic powder (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice sweet potatoes thinly and evenly. Soak in cold water for 30 minutes.
  3. Drain and dry the sweet potato slices thoroughly.
  4. Toss with olive oil, salt, and garlic powder (if using).
  5. Spread in a single layer on parchment-lined baking sheets.
  6. Bake for 20-30 minutes, flipping halfway, until golden brown and crispy. Keep a close eye on them to prevent burning.
  7. Let cool completely on the baking sheets.
  8. In a large bowl, combine the cooked shrimp, diced avocado, and red onion.
  9. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, red pepper flakes (if using), salt, and pepper.
  10. Pour the dressing over the shrimp and avocado mixture. Gently toss to combine.
  11. Stir in the chopped fresh basil.
  12. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  13. Spoon the shrimp salad into the lettuce leaves.
  14. Serve the lettuce wraps immediately with the crispy sweet potato chips on the side.