1 pound (about 30) cooked shrimp, peeled, tails left on
1/4 cup fresh lime juice
3 tablespoons olive oil
2 cloves garlic, minced
4 green onions with green tops, chopped
1 small jalapeno pepper, seeds removed, jalapeno finely chopped
2 tablespoons chopped roasted red pepper or pimiento
3 tablespoons chopped fresh cilantro
6 large leaves Boston or red leaf lettuce
Place the shrimp in a glass bowl or zip-top bag.
Combine all the other ingredients except the lettuce in a small bowl; pour over the shrimp. Toss well to cover all surfaces of the shrimp. Refrigerate at least 1 hour to marinate, turning every 30 minutes.
Lift the shrimp, with onion and pepper bits, from the marinade with a slotted spoon. Discard the marinade. Serve the shrimp on lettuce leaves.