Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1/2 cup Caesar dressing
- 2 cups romaine lettuce, chopped
- 1/4 cup grated Parmesan cheese
- 1 lemon, cut into wedges
If you’re looking to switch things up, you can substitute the shrimp with grilled chicken or even tofu for a vegetarian option. The key is to keep it simple and delicious, just like my abuela taught me.
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a bowl, combine the olive oil, minced garlic, smoked paprika, salt, and black pepper. Add the shrimp and toss until well coated. Let them marinate for about 10 minutes while your grill heats up.
- Place the shrimp on the grill and cook for 2-3 minutes on each side, until they are pink and opaque. Be careful not to overcook them, as shrimp cook quickly.
- Warm the flour tortillas on the grill for about 30 seconds on each side, just until they’re pliable and slightly charred.
- To assemble the wraps, spread a generous amount of Caesar dressing on each tortilla. Layer with chopped romaine lettuce, grilled shrimp, and a sprinkle of Parmesan cheese.
- Wrap them up tightly, and if desired, grill the assembled wraps for an additional minute on each side for extra crispiness.
- Serve with lemon wedges on the side for a fresh, zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International