- Preheat grill or grill pan over medium heat. Combine mango, strawberries, onion, jalapeño, cilantro, lime juice and salt in a large bowl. Fold to combine ingredients. Set aside.
- Skewer 3 shrimp on each skewer and place on a plate while skewering the remaining shrimp. If grilling over an outdoor grill, soak bamboo skewers for 15 minutes prior to using.
- Place skewers on grill or grill pan and brush both sides with Kikkoman® Teriyaki Takumi, Original. Grill for 2-3 minutes or until shrimp are pink and cooked through. Overlap 2-3 lettuce leaves per wrap on a large plate. Place 3 shrimp on each. Brush with remaining sauce and top with pico de gallo. Sprinkle with lime juice and serve.
Recipe created in partnership with @nibllesnfeasts.