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:
1️⃣ 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ 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