It’s May 18 and there are 9 days until the pool opens. 35 days until my beach vacation. 69 days until my NYC trip. 91 days until the night that may possibly be the best night of my life, The Backstreet Boys concert and VA beach. Some of these things are probably more of an incentive to get sexy than others, but all are great motivation nonetheless. This summer will probably be one of the best (and expensive) summers I’ve ever had so far. I won’t regret any of it though. Awesome opportunities with friends came my way and I couldn’t pass them up. We have to enjoy the money we work for sometimes, don’t we? Besides, it’s been a couple of years since I actually took a real vacation. I just won’t be going anywhere after summer and will have to lock myself up in my room. No biggie.

So the other night I made Shrimp Lettuce Wraps. Great way to have wraps without the carbs from the tortillas, so you won’t feel guilty if you have two. Very light and refreshing! Also a great source of protein from the shrimp, quinoa, and Greek yogurt!

{Here’s what you’ll need:}

salt and pepper to taste

1 tbsp garlic, minced

1 tsp chili powder

1/4 cup green bell pepper, chopped

1/4 cup red bell pepper, chopped

1/4 cup red onion, chopped

1 cup cooked quinoa (1/4 cup dry)

20 medium shrimp, peeled and de-veined (as always I prefer to get it raw)

4 big pieces of lettuce

1/3 cup Greek yogurt

1 tbsp Sriracha

{How to cook:}

Spray nonstick pan with olive oil over medium-high heat. Add garlic and let cook for about 1 minute, until golden brown. Add shrimp, salt, pepper, and chili powder. Cook until shrimp turns almost completely pink. Add green peppers, red peppers, and onion. Cook for about 5 minutes until everything is tender. While that is cooking, mix together Greek yogurt and Sriracha for the sauce. Layer 1/4 cup quinoa along the fold of the lettuce, followed by 5 pieces of shrimp, veggie mixture, and yogurt sauce. Repeat for the remaining 3 pieces of lettuce. Enjoy!

Makes 2 servings.