Collard Green Wraps with Barbecue Shrimp and DulceVida™ Sunrise Edition™ Nectarine Salsa

Serves 4 - 6

INGREDIENTS

For the wraps

3 tablespoons butter

1 lb. large shrimp, shelled and deveined

2 teaspoon Old Bay or Cajun seasoning

½ teaspoon garlic powder

2 tablespoons barbecue sauce

4-6 large collard green leaves

For the nectarine salsa

¼ red onion, sliced thinly

1 lime, juice and zest

Salt and pepper, to taste

2 DulceVida Sunrise Edition yellow nectarines, diced small

¼ cup frozen corn, defrosted

1 small handful fresh cilantro

DIRECTIONS

To make the shrimp, melt butter in a frying pan on medium-high heat, just until the butter starts foaming. Add shrimp and sprinkle with the seasonings plus salt and pepper, to taste. Toss for 3-5 minutes until the shrimp turns red and is cooked through. Turn the heat off and stir in the barbecue sauce, coating the shrimp.

To make the salsa, add red onion, lime juice, lime zest, and a big pinch each of salt and pepper to a medium bowl. Stir to combine and set aside for 10 minutes. This will pickle and tame the sharpness of the onion.

Add diced nectarine, corn, and cilantro to the pickled onion mix, stir. Add salt and additional lime, to taste.

To assemble the wraps, cut the stems off the collard greens leaves and roll each collard green leaf to make a cone shape. If a leaf is too small, overlap two leaves together to form a cone. Use toothpicks to hold the cone together. Gently scoop the BBQ shrimp and nectarine salsa into each cone and serve immediately.