Ingredients:

1 lb shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
Salt and pepper to taste
4 large flour tortillas
2 cups Romaine lettuce, chopped
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, halved
1/4 cup croutons, crushed
Lemon wedges (for garnish)

Directions:

Preheat your grill to medium-high heat.
In a bowl, combine the shrimp, olive oil, minced garlic, paprika, salt, and pepper. Toss to coat the shrimp evenly.
Thread the shrimp onto skewers and grill for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from the grill and set aside.
Warm the flour tortillas on the grill for about 30 seconds per side, until they are pliable.
In a large bowl, combine the chopped Romaine lettuce, Caesar dressing, grated Parmesan cheese, cherry tomatoes, and crushed croutons. Toss to combine.
Place a generous portion of the Caesar salad mixture in the center of each tortilla.
Remove the shrimp from the skewers and place them on top of the salad mixture.
Fold in the sides of the tortilla and roll it up tightly to form a wrap.
To Serve:

Cut the grilled shrimp Caesar wraps in half and serve immediately.
Garnish with lemon wedges for an extra burst of flavor.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

Kcal: 350 kcal per serving | Servings: 4