Spicy Rice and Shrimp Lettuce Cups

Ingredients:

For the Spicy Rice:

• 2 cups cooked Riceland long-grain white rice
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/2 cup diced tomatoes
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cumin
• Salt and black pepper, to taste
  

For the Shrimp:

• 12 medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• Juice of 1/2 lime
• Salt and black pepper, to taste
  

For Assembly:

• 12 leaves of butter lettuce, Bibb lettuce, or romaine hearts
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• Lime wedges
  

For Spicy Aioli:

• 1/2 cup mayonnaise
• 1 tbsp sriracha (adjust for desired heat level)
• 1 tsp fresh lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Pinch of cayenne pepper
• Salt, to taste

Instructions:

Prepare the Spicy Rice:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 2-3 minutes.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the diced tomatoes, smoked paprika, chili powder, cayenne pepper, cumin, salt, and black pepper. Cook for 2-3 minutes.
4. Add the cooked rice to the skillet and toss to combine with the spices and tomatoes. Cook for an additional 2 minutes, then remove from heat and set aside.
   ‍

Cook the Shrimp:

1. In a bowl, toss the shrimp with olive oil, smoked paprika, chili powder, cayenne pepper, garlic powder, lime juice, salt, and pepper.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove from heat.
   

Make the Aioli:

1. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, smoked paprika, garlic powder, and cayenne pepper until smooth and well combined.
2. Taste and adjust the seasoning by adding more sriracha for heat or lime juice for tang.
3. Transfer the aioli to a serving dish or a squeeze bottle for easy drizzling.
   

Assemble the Lettuce Cups:

1. Lay out the lettuce leaves on a serving platter.
2. Spoon a heaping tablespoon of the spicy rice mixture onto each lettuce leaf.
3. Top each with one shrimp.
4. Drizzle with sriracha mayo or spicy aioli if desired.
   

Garnish and Serve:

1. Sprinkle each lettuce cup with chopped cilantro and green onions.
2. Serve with lime wedges on the side for an extra burst of freshness.