I went with some colleagues today on a tour of the Raleigh Women’s Correctional Facility. It was one of the most “mixed feelings” experiences I’d ever had.

I walked in there having decided two things: first, that I’d smile at every inmate I made eye contact with; second, that I’d say “Wa alaikum assalam” to any of the Muslim inmates who called out to greet me (if there were any). I also was a bit apprehensive because…well….it’s a prison.

I had done some research for work about women’s correctional facilities, but I still wasn’t really sure what to expect. TV skews your perceptions of things – and indeed, the first thing the Deputy Warden, the two caseworkers, and the officer who walked us around said was – “This is nothing like what you see on TV.”

My mom and I were driving home from somewhere and realized that we were both really hungry. Mama started telling me about this spicy, saucy, ranch shrimp wrap she had in Mexico. So, of course, we had to recreate it when we got home!

We made a chipotle ranch sauce for the crispy shrimp and made a sweet relish to balance the smoky-spiciness. I really recommend the arugula instead of normal lettuce because the pepperiness goes well with the spice!

Frozen popcorn shrimp
Chipotle peppers in adobo sauce
Ranch dressing
One bell pepper, red or yellow
One mango
Fresh cilantro
Tortilla wraps

1. Bake the shrimp according to package directions.
2. Puree the chipotle and adobo till smooth. Mix with any amount of ranch dressing until it is as spicy as you want. We mixed about 2 1/2 tablespoons with half a bottle of ranch dressing.
3. Dice the bellpepper finely, and do the same with the mango. Really, you could use any sweet fruit here – pineapple, peach, even jicama. Add some finely chopped cilantro, and add cracked black pepper and a hint of salt.
4. Toss the shrimp with the sauce and mix to coat.
5. Put down some arugula on a warm tortilla. Top with the creamy, spicy shrimp, and then with the yellow pepper and mango relish. Wrap up and eat!