Makes 8 to 10 wraps.
Note: From "Simply Scratch," by Laurie McNamara.
• 4 slices smoked bacon, halved lengthwise and cut into 1/2 -in. pieces
• 2 tbsp. minced fresh cilantro
• 2 tbsp. minced fresh parsley
• 1 tbsp. snipped fresh chives, plus more for serving
• 2 garlic cloves, minced
• 1/2 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper, plus more as needed
• 1/4 tsp. red pepper flakes
• 1 tsp. olive oil
• 1 lb. peeled and deveined shrimp (26-30 size)
• 8 to 10 butter lettuce leaves
• 1 c. fresh or frozen cooked sweet corn kernels (thawed if frozen)
•1 c. halved grape tomatoes
• 5-Minute Avocado Spread (recipe below)
Directions
In a 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate. Drain off all but 1 tablespoon rendered bacon fat from skillet.
In large bowl, combine cilantro, parsley, 1 tablespoon minced chives, garlic, salt, black pepper, red pepper flakes and olive oil. Add shrimp and stir to combine.
Heat bacon fat in skillet over medium-high heat. Working in batches, add shrimp in single layer and cook for 2 to 3 minutes before flipping and cooking for 2 to 3 minutes more, or until shrimp are cooked through. Use immediately, or transfer to an airtight container and refrigerate until ready to serve.
Arrange 3 cooked shrimp per lettuce leaf and top with bacon, corn, tomatoes and a small spoonful of 5-Minute Avocado Spread. Garnish with chives.
Makes about 1 cup.
Note: From "Simply Scratch," by Laurie McNamara.
• 1 garlic clove
• 2 ripe avocados
• Juice of 1/2 lime
• 1/2 tsp. kosher salt
Directions
In the bowl of a mini food processor, pulse garlic until finely chopped. Halve avocados, remove and discard the pits, and scoop the flesh into the food processor. Add the lime juice and salt, and process until smooth.
Serve right away or press plastic wrap onto the top of the spread to keep it from oxidizing.
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