Shrimp Caesar Wrap

Name: Shrimp Caesar Wrap
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 2 serving(s)
Ingredients: 5 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1 teaspoon orange juice concentrate; 1 teaspoon Worcestershire sauce; 1 teaspoon minced garlic; kosher salt; 3 tablespoons olive oil, plus; 1 teaspoon olive oil; 1/3 cup grated parmesan cheese; 1/2 lb large shrimp, peeled and deveined; fresh ground pepper; 2 1/2 cups firmly packed chopped romaine lettuce; 1/4 cup crouton; 2 10-inch flour tortillas

Submitted by ratherbeswimmin

"A delicious, filling lunch or dinner. When we grill shrimp, I usually make extra to use in this recipe."

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Ready In:: 27mins
Ingredients:: 15
Serves:: 2

ingredients

5 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon orange juice concentrate
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
kosher salt
3 tablespoons olive oil, plus
1 teaspoon olive oil
¹⁄₃ cup grated parmesan cheese
¹⁄₂ lb large shrimp, peeled and deveined
fresh ground pepper
2 ¹⁄₂ cups firmly packed chopped romaine lettuce
¹⁄₄ cup crouton
2 10-inch flour tortillas

directions

In a bowl, add the first 7 ingredients; stir to combine.
Whisk the mixture while you gradually add 3 tablespoons of olive oil.
Add in the parmesan cheese; stir to combine; set aside.
Brush the shrimp with the remaining olive oil and season with salt and pepper.
May either grill or broil shrimp for about 2 minutes or until firm and pink, turning once (I grill the shrimp on a George Foreman grill because it is quick and little cleanup).
Remove shrimp from heat and chop coarsely.
In a large bowl, toss the shrimp, lettuce, and croutons.
Add in the mustard mixture and toss to coat.
Season with salt and pepper to taste.
Spoon the mixture onto the tortillas; rollup/wrap.
Serve immediately or will get soggy.