Cos Lettuce Shrimp ‘Tacos’ with Smoky Cashew Sauce (gf)

Cos lettuce leaves make the perfect parcel to wrap up this super-speedy and tasty dinner.

oil for sautéing

1 onion, thinly sliced

1 teaspoon ground cumin

½ teaspoon hot curry powder

300 grams frozen peeled and cooked shrimp, thawed

SMOKY CASHEW SAUCE

1 cup raw cashews

½ cup water

¼ cup olive oil

juice 1 lemon

¼ teaspoon hot smoked paprika, plus more if desired

sea salt and cracked black pepper

TO ASSEMBLE

8-12 baby cos lettuce leaves 1 medium carrot, shredded 1 ripe avocado, sliced

SMOKY CASHEW SAUCE: Cover the cashews in boiling water for 10 minutes. Drain well and combine with the water, olive oil, lemon juice and hot smoked paprika. Use a hand blender or powerful blender to blitz until silky-smooth. Season generously.

Heat a generous glug of oil in a sauté pan over medium heat. Add the onion and cook until tender and translucent. Add the cumin and curry powder. Cook for 1 minute. Toss through the shrimp and cook for 2 minutes.

TO ASSEMBLE: Top each lettuce leaf with cooked shrimp, carrot, avocado and a generous dollop of cashew sauce. SERVES 4