Spicy Chipotle Shrimp Salad

1 1/2 pounds peeled and deveined large shrimp

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Cooking spray

1/4 cup finely chopped celery

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

3 tablespoons canola mayonnaise

1 tablespoon chopped chipotle chile, canned in adobo sauce

2 teaspoons fresh lime juice

1/2 teaspoon ground cumin

8 Boston lettuce leaves



Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper.

Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side

or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool

shrimp for 5 minutes.

Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin).

Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.