Lettuce Wraps with Shrimp and Scallops in Mango Habanero Sauce

In 2009 my husband ended up in the hospital from complications due to congestive heart failure. After well over a week of treatment he was sent home with a ton of medication and a strict new diet. A NO SALT diet. We were not huge huge salt users but still, we used it. Now I was finding myself reading every label on every box, bottle or bag of food we purchased. It amazed me just how much salt manufacturers add to their products. What was even more amazing was the amount of salt in restaurant meals. I was also faced with the dilemma of creating meals with enough flavor that the salt wouldn't be missed. During my search for low salt products, I came across the Fischer & Wieser company. They produce jellies & sauces that are not overloaded with salt, fat, etc. and flavors that are amazing.

The recipe below uses their Mango Ginger Habanero Sauce. It's great for marinating and glazing shrimp, fish and chicken. It has 0g salt, 0g fat, 3g sugar and NO CALORIES! If you can't find this particular brand, substitute mango jelly with a little ground ginger and red pepper flakes added to it. This is a messy meal, filling but guilt free!

1lb shrimp, shells/tails removed and deveined

1lb bay scallops

1 cup mango/habanero sauce

1/4 cup to 1/2 cup water

2 tbs olive oil

1/2 purple onion, sliced

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 large garlic clove, sliced

1/2 cup cilantro, chopped

1 head bibb lettuce, leaves separated 

Soak onion slices in cold water for about 20 minutes, changing water once. Remove and drain. Heat saute pan and add oil when ready. Add onion, pepper slices and saute for about 8-10 minutes. Add garlic, sauce and water and simmer until peppers just begin to soften. Add shrimp and cook until shrimp are almost done. Add scallops and cilantro, simmer for 1 minute more then remove from heat. To serve, spoon mixture into a lettuce leaf, garnish with extra sauce if desired.