Shrimp: For each shrimp, cut off the head, then peel off its shell (you can keep the tail for visual effect). Next, make a shallow cut along the shrimp’s back with a small knife, then use a toothpick to remove the vein. After that, wash your shrimp clean, pat dry, then place them in a bowl to marinate.

Seasoning: Set aside salt, garlic powder, pepper, Italian seasoning, paprika, and oregano for marinating the shrimp.

Butter: We use unsalted butter to fry the shrimp after marinating.

Cilantro: Cilantro is added on top of the shrimp after frying to add an extra aroma.

Lettuce: Separate the lettuce head into individual leaves, then rinse them gently with water to remove any debris, and let them dry.

Avocado: Halve the avocado, remove the seed, then peel off the skin and cut the flesh into thin slices.

Cucumber: Rinse the cucumber. Cut it in half, and then into thin strips (julienne style).

Carrots: Rinse the carrots first. Peel off the skin, cut them in half and then into thin strips (julienne).

Mayonnaise: We use Japanese mayonnaise to add extra creaminess to our sauce.

Ketchup: We use Heinz ketchup for this recipe, but you can use whatever type you have on hand.

Olive oil: We use cold-pressed, extra virgin olive oil.

Marinate the shrimp: Season 30 oz shrimp with 1/2 tbsp Italian seasoning, 1/4 tsp salt, 1/2 tsp pepper, 1/2 tbsp garlic powder, 1/2 tsp paprika, and 1/2 tsp oregano. Mix well, then let sit for 5 minutes.

Make the sauce: Add 2 tbsp Japanese mayonnaise, 1 1/2 tbsp Heinz ketchup, and 2 tbsp olive oil to a small mixing bowl. Stir to combine.

Cook the shrimp: Add 1 tbsp unsalted butter to a frying pan over medium heat, then add the marinated shrimp. Stir well for 7 minutes, then remove from heat and sprinkle cilantro on top.

Assemble the wraps: Arrange the lettuce leaves on a serving plate, then place the avocado, carrot, and cucumber slices, and 1 to 2 shrimp on top of each leaf. Drizzle the wraps with the sauce before serving.