Description
A portable meal combining smoky grilled shrimp, crisp romaine, and zesty dressing wrapped in warm tortillas.
Ingredients
- 1 lb shrimp, peeled and deveined (use frozen cooked shrimp for quick prep)
- 1/2 cup mayonnaise (full-fat for optimal emulsification)
- 1 cup Parmesan (grated + shaved; use finely grated for dressing)
- 1 tsp paprika (smoked paprika adds depth)
- 1 strip bacon (optional, substitute halal-applewood smoked crisps)
Instructions
- Combine shrimp with olive oil, garlic powder, paprika, salt, pepper, and lemon juice in a bowl.
- Preheat grill to 450°F.
- Grill shrimp 2-3 minutes per side until reachable with a toothpick.
- Let rest for 2 minutes before assembling.
- Whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire, Dijon, and minced garlic for the dressing.
- Adjust the salt and pepper, then chill dressing for 15 minutes before use.
- Warm tortillas in skillet for 30 seconds.
- Spread 2 tablespoons dressing evenly across each tortilla.
- Layer shrimp, romaine, shaved Parmesan, and optional bacon/croutons.
- Roll tightly from bottom to top.
Notes
Use room-temperature shrimp for even grilling and brush tortillas with olive oil for extra crispness. Soak croutons in chicken broth for a softer texture if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion