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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:
1 Marinate the Shrimp:
In a medium bowl, mix olive oil, minced garlic, lemon juice, salt, pepper, and paprika. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
2 Prepare the Caesar Dressing:
In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper. Adjust seasoning as needed, then set aside.
3 Grill the Shrimp:
Preheat grill to medium-high. Thread shrimp onto skewers or use a grill basket. Grill shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
4 Assemble the Wraps:
Warm flour tortillas on the grill or in a skillet for about 30 seconds per side. Lay each tortilla flat, spread Caesar dressing in the center, then add romaine lettuce, cherry tomatoes, and grilled shrimp. Sprinkle with Parmesan cheese.
5 Wrap and Serve:
Fold in sides of the tortilla and roll tightly to form a wrap. Serve with lemon wedges on the side for an extra zing.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Servings: 4 wraps
