Step 1

For the spicy-umami sauce:

Step 2

Add all ingredients in a medium-sized bowl and whisk until well incorporated; set aside.

Step 3

For the lettuce wraps:

Step 4

On medium-high heat, place 4 tablespoons olive oil in large saucepan, add ground turkey and dry seasonings to pan, and brown about 2 minutes.

Step 5

Add shallots, garlic, serrano chile, ginger and lemongrass paste, and continue browning turkey until fully cooked and vegetables are fragrant and tender, about 3 more minutes.

Step 6

Remove browned turkey from pan with slotted spoon and set aside in a medium stainless steel bowl to keep warm.

Step 7

Place pan back on heat, add remaining 2 tablespoons olive oil and shiitake mushrooms to pan, and sauté for about 2 minutes, until they start to get tender.

Step 8

Add shrimp to pan, add pinch salt and pepper, and continue to sauté with mushrooms until shrimp is cooked through and pink, about 2 to 3 minutes.

Step 9

Remove shrimp and mushrooms from pan and set aside in a separate medium-sized stainless steel bowl.

Step 10

Place pan back on medium-high heat, add spicy-umami sauce to pan and whisk until it starts to come to a boil and slightly thickened to sauce-like consistency, about 30 seconds; then add all shrimp, ground turkey and 2 tablespoons chopped cilantro back into pan, and toss until well-coated and covered in sauce; season to taste.

Step 11

To assemble lettuce wraps, use 2 lettuce leaves to make one wrap.

Step 12

Place a heaping 2 to 3 spoonfuls of shrimp-turkey mixture in each lettuce wrap; don't overstuff.

Step 13

Top with 1 avocado slice, a teaspoon of fried onions, a lime wedge on the side, and finish with chopped cilantro. Repeat process until all lettuce wraps are assembled.

Step 14

Squeeze fresh lime on lettuce wraps and enjoy.