Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade (Jeff Mauro) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 tablespoons smoked paprika |
2 teaspoons granulated garlic |
1 teaspoon onion powder |
1 teaspoon granulated sugar |
3/4 teaspoon kosher salt |
1/2 teaspoon ground coriander |
1/4 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
4 tablespoons salted butter |
1 pound shrimp (21-25 count), peeled, deveined and tails removed |
1 pound thick-cut bacon |
1 cup mayonnaise |
1 tablespoon capers, drained and chopped |
1 tablespoon hot sauce |
1 tablespoon fresh lemon juice |
1 tablespoon honey mustard |
1 tablespoon chopped fresh parsley |
1 tablespoon sweet relish |
1 clove garlic, grated |
salt and freshly ground black pepper |
2 avocados, medium dice |
2 roma tomatoes, medium dice |
2 tablespoons fresh orange juice |
salt and freshly ground black pepper |
4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble |
Directions:
1. For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
2. Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
3. Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
4. For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
5. Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.
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