Ingredients Weight Measure
Shallots, small dice 5 cups
Mangoes, medium dice 10 ea.
Olive oil 2/3 cup
Salt and pepper to taste
Ginger, fresh, small dice 1/3 cup
Garlic cloves, diced 10 ea.
Heavy cream 5 pts.
Asian fish sauce (preferably nuoc mam) 1/8 cup plus 1-1/2
TABASCO® brand Chipotle Pepper Sauce 2/3 cup
Limes, juice of 5 ea.
Cilantro, chopped 2/3 cup

Shrimp & Avocado Wrap

Ingredients Weight Measure
Shrimp, fresh, peeled and deveined 4-5 lbs.
Salt to taste
Pepper to taste
Lime, juice of to taste
Avocados, firm, ripe 6-7 ea.
Olive oil to taste
Lavash® brand Sandwich Wraps or tortillas, whole wheat or white, 12" 15-20 ea.
Romaine lettuce, shredded 5 cups


  1. For the Sauce, sauté the shallots and mangoes in olive oil with salt and pepper until the shallots begin to soften. Add the ginger and garlic and sauté 2 minutes more. Be careful not to burn the shallots. Add the heavy cream, fish sauce and TABASCO® Chipotle Pepper Sauce and cook until slightly thickened (3-5 minutes). Puree half of the sauce in a blender until smooth. Mixture will be thick. Mix blended sauce back into the unblended sauce and add lime juice and cilantro. Keep warm.
  2. For Shrimp & Avocado Wrap, season shrimp with salt and pepper and squeeze lime lightly over them. Grill shrimp for 3-5 minutes on each side or until done. Dice shrimp into large pieces when you are ready to put into the wrap.
  3. Halve the avocados and discard the pits. Spoon out the flesh from the skin, keeping the avocado intact. Squeeze lime juice lightly over avocado for taste and to stop discoloration. Drizzle olive oil, lightly, over avocado and salt and pepper.
  4. Grill avocados, cut-side down, for about 2 minutes or until the edges start to brown slightly. Turn over and grill the other side for 2 about minutes more. Set aside and let cool slightly. Slice into medium-sized wedges.
  5. To assemble, lay a wrap on a flat surface. Spread the Chipotle-Mango Sauce on the wrap, about 2-3 large Tbsp., leaving at least 1" border around the edges. Layer 1/4 cup shredded lettuce, 3 to 4 slices avocado and diced shrimp. Fold in the right side and the left side of the wrap toward the shrimp mixture. Roll from the bottom up, like a burrito. Slice in half on a slant (slice with a bias). Serve with extra Chipotle-Mango sauce for dipping.

Yield: 12-20 servings