Ingredients:
For the Shrimp:
1 pound (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon paprika
For the Caesar Dressing:
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
For the Wraps:
4 large flour tortillas
2 cups romaine lettuce, chopped
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
Lemon wedges (for serving)
Directions:
Marinate the Shrimp:
In a medium bowl, combine the olive oil, minced garlic, lemon juice, salt, pepper, and paprika. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.
Prepare the Caesar Dressing:
In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper. Adjust seasoning to taste. Set aside.
Grill the Shrimp:
Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers or use a grill basket. Grill the shrimp for about 2-3 minutes on each side, or until pink and opaque. Remove from the grill and set aside.
Assemble the Wraps:
Warm the flour tortillas on the grill or in a skillet for about 30 seconds on each side. Lay each tortilla flat and spread a generous amount of Caesar dressing in the center. Add a handful of chopped romaine lettuce, cherry tomatoes, and grilled shrimp. Sprinkle with grated Parmesan cheese.
5️⃣ Wrap and Serve:
Fold in the sides of the tortilla and roll it up tightly to form a wrap. Serve with lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes | Servings: 4 wraps
