Grilled Shrimp and Corn Wraps

Name: Grilled Shrimp and Corn Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 Wraps, 4 serving(s)
Ingredients: 1 lb peeled and deveined large shrimp; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper; 1 cup fresh corn kernels (from 2 large ears); 1 celery rib, finely chopped; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/3 cup mayonnaise; 1/2 teaspoon hot paprika; 1/8 teaspoon cayenne pepper; 1 1/2 cups napa cabbage, shredded; 4 (10 inch) flour tortillas

Submitted by seangcolman

"From food & wine magazine - my wife loves this reicpe. I lost it, and rreently found it again, It is a very delicious healthy summer meal."

Download

Ready In:: 25mins
Ingredients:: 12
Yields:: 10 Wraps
Serves:: 4

ingredients

1 lb peeled and deveined large shrimp
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper
1 cup fresh corn kernels (from 2 large ears)
1 celery rib, finely chopped
1 tablespoon fresh lemon juice
1 garlic clove, minced
¹⁄₃ cup mayonnaise
¹⁄₂ teaspoon hot paprika
¹⁄₈ teaspoon cayenne pepper
1 ¹⁄₂ cups napa cabbage, shredded
4 (10 inch) flour tortillas

directions

Heat a grill. While it is warming, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Keep warm.
Heat the remaining 1 tablespoon of olive oil in a medium frying pan. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the next 6 ingredients and season with salt and pepper. Stir in the shredded cabbage.
Warm the tortillas quickly on the grill. Spread them on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.
Delicious!