Second Helping: Spicy Shrimp Lettuce Tacos

Every other Wednesday, I will feature a "second helping" recipe, in an effort to turn leftovers into brand new meals. When I cook, it's usually for only one or two people, so I'm left with four to five nights' worth of leftovers, since most recipes yield about four servings. There's no reason why I/we should be eating the same piece of chicken four nights in a row, when I can turn that same piece of chicken into a brand new meal the next night.

So, when I was faced with leftovers of my Garbage Bowl of Mexican Shrimp & Rice, I was not in the mood for the same dish of it - regardless of how delicious it was the first time around. I had some Boston lettuce on hand, along with some Newman's Own Farmer's Garden Salsa, and went to town on some Spicy Shrimp Lettuce Tacos, with brown rice on the side.

I simply wrapped up the remaining shrimp, rice, avocado, and salsa in a few pieces of Boston lettuce, and heated up the remaining rice as a side dish - and wah-la! A nutritious, simple, economical dinner was served.

As with most "lettuce tacos," the crispy leaves made up for the lack of a tortilla shell, and the cool, spicy shrimp mixed with the rice and slightly spicy salsa made for a refreshing, perfect-for-springtime seafood taco. I was completely satisfied with this dish, not only because of how it tasted, but also because I was able to use up my leftovers in a new, innovative way. 

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