Cut Your Mango in half along the side of the pit. With your halves, slice vertically, then horizontally making cubes.
Push the center of the mango from the skin side towards you so it makes all the cubs "pop" out, then with a spoon scoop out the mango and place in a bowl.
Chop red onion, red bell pepper, cilantro and jalapeno (with seeds removed) and add to the bowl. Squeeze lime juice in and stir; salt to taste.
Place in the refrigerator until ready to serve
FOR THE MARGARITA SHRIMP
Roughly chop shrimp and place in a zip top bag with triple sec, tequila and lime juice. Season with chili powder, paprika, cumin and salt. place in the refrigerator for 10 minutes.
With a pan on high heat, add 2 tbsp olive oil. Strain liquid from shrimp and place in the pan. Cook until opaque; about 5 minutes.
Serve along side butter lettuce and mango salsa for lettuce wraps. Enjoy!