Yield: 4 servings

Method:

Make the avocado–goat cheese spread: in a small bowl, mash the avocados with a fork until fairly smooth. Add the tomatoes, goat cheese, cilantro, and chili powder. Season to taste with salt and pepper. Add the olive oil and mix until smooth. Set aside.

Make the sautéed shrimp: heat the olive oil in a nonstick frying pan or skillet over medium-high heat. Add the mustard seeds and cook until they begin to pop like popcorn kernels, about 30 seconds. Immediately add the shrimp, curry leaves, chili powder, salt, and pepper. Cook about for about 5 minutes, flipping the shrimp halfway through the cooking time. The shrimp bodies should be light pink all the way through.
To serve, spread open a leaf of lettuce on a flat surface. Spread a tablespoon of avocado–goat cheese spread in the center and place 1 or 2 shrimp on top. Roll up the lettuce leaf to form a wrap. Repeat until all of the shrimp have been used.