chipotle shrimp lettuce wraps

Inspired from a recipe in Cooking Light's July 2015 issue. I mixed 1/2 lb. shrimp with some salt, 1 tsp. minced garlic, 1 tsp. brown sugar, 1 tsp. olive oil, and 1/2 tsp. red chile paste.  I cooked this in a nonstick skillet over medium-high heat for a few minutes per side.  Then I added 1 Tbs. water and 1/2 tsp. grated lime zest to finish cooking about 30 seconds.  After the shrimp cooled I chopped it up and mixed in some chopped cucumber, chopped red bell pepper, 2 Tbs. plain Greek yogurt, 1/2 tsp. minced chipotle chile in adobo sauce, and a chopped peeled ripe avocado.  This mixture was divided amongst 4 butter lettuce leaves and garnished with toasted pumpkin seeds.  Serves 2.