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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 2 |
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A delicious, filling lunch or dinner. When we grill shrimp, I usually make extra to use in this recipe. 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:
1. In a bowl, add the first 7 ingredients; stir to combine.
2. Whisk the mixture while you gradually add 3 tablespoons of olive oil.
3. Add in the parmesan cheese; stir to combine; set aside.
4. Brush the shrimp with the remaining olive oil and season with salt and pepper.
5. 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).
6. Remove shrimp from heat and chop coarsely.
7. In a large bowl, toss the shrimp, lettuce, and croutons.
8. Add in the mustard mixture and toss to coat.
9. Season with salt and pepper to taste.
10. Spoon the mixture onto the tortillas; rollup/wrap.
11. Serve immediately or will get soggy.
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