Grilled Shrimp and Corn Wraps |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
3. 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.
4. Delicious!
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