Chipotle Shrimp Lettuce Wraps

Coarsely chop the shrimp mixture (about 24 shrimp) of chili and garlic shrimp with coconut rice and green peas. Combine the shrimp, cucumber, and bell pepper in a medium bowl. Combine the yogurt, crushed chipotle chili and salt in a small bowl, stirring with a whisk. Add yogurt mixture to shrimp mixture; toss to combine. Add the avocado. Preheat a small, dry skillet over medium-high heat. Add the pumpkin kernels to the pan; cook for 4 minutes or until they are lightly browned. Place the lettuce leaves on a platter. Spread shrimp mixture over lettuce leaves; sprinkle evenly with toasted pumpkin seed kernels. Serve with lime wedges.