These Grilled Shrimp Lettuce Cups make a delicious light lunch or appetizer! Top with homemade peach salsa for a bursting bite of sweet and fruity flavors.

Grilled Shrimp Lettuce Cups with Peach Salsa

Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Pat shrimp dry with paper towels.

Thread shrimp onto metal skewers. Brush with 1/4 cup jerk marinade. Grill shrimp 3 to 4 minutes or until shrimp reach 145 degrees, turning halfway through. remove from grill; let stand 5 minutes.

Place corn, peach, avocado, red onions, and remaining 1 tablespoon jerk marinade in a medium bowl; toss to combine.

Place lettuce leaves, in a single layer, on a large serving platter. Remove shrimp from skewers and arrange on lettuce leaves. Top with peach salsa. Garnish with cilantro and serve with lime wedges, if desired.