Ingredients

• 1 lb medium shrimp, peeled and deveined 

• 2 tsp ground cumin 

• 1 tsp chili powder

• Juice of 1 lime

• 2 tbsp freshly chopped cilantro, plus more for garnish

• 1 cup daikon radish, julienned

• 2 cloves garlic, minced 

• 3 tbsp extra-virgin olive oil, divided 

• Kosher salt 

• Freshly ground black pepper

• Romaine lettuce, for serving

• 1 avocado, thinly sliced 

• 1/4 cup Sour cream, for serving

Directions

1. In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

2. In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade cook until pink, 2 minutes per side.

3. Assemble wraps: Add shrimp, daikon and avocado to lettuce, drizzle with sour cream, and garnish with cilantro.