Prepare the mango salsa: In a medium bowl, combine 1 large ripe mango (finely diced), 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 small jalapeño (seeded and minced), and 2 tablespoons fresh lime juice. Stir gently to combine. Set aside.

Prepare the shrimp: Pat 1 pound large shrimp (peeled and deveined) thoroughly dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper, ensuring all shrimp are evenly coated.

Cook the shrimp: Heat a large skillet or wok over medium-high heat until very hot. Add the seasoned shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until the shrimp are pink and opaque and lightly charred.

Assemble the wraps: Separate the leaves of 1 head butter lettuce or iceberg lettuce, ensuring they form sturdy cups. Spoon a generous portion of the cooked spicy shrimp into each lettuce cup. Top with a spoonful of the fresh mango salsa.

Serve immediately and enjoy the vibrant flavors.