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.

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.

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.