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    Shrimp Wrap with Garlic and Lemon Vinaig

    Source of Recipe

    Shrimp Wrap with Garlic and Lemon Vinaigrette

    Makes 4
    4 12" tortilla wraps
    24 medium Gulf shrimp, peeled
    2 pablanos, seeded and sliced lengthwise
    1 ripe tomato, diced
    1/2 cup sliced red onion
    2 cups chopped romaine
    *sliced avocado if you like
    For the dressing:
    juice of two lemons
    1 tbsp garlic
    2 tbsp olive oil
    1/4 cup heavy cream
    1/4 cup mayonnaise
    pinch dill
    salt to taste
    *hot sauce if you like

    Preheat the oven to 200 degrees. Wrap the tortillas in aluminum foil and place in oven to warm through.
    Place the garlic and dill in the lemon juice for 15 minutes so the acid in the lemons will 'cook' the garlic and mellow it's flavor. Whisk in the rest of the dressing ingredients and set aside.
    In a medium saute pan heated to medium add scant oil and saute the pablanos for 4-5 minutes then add the shrimp and continue to cook until the shrimp is done. Remove to a plate. Take a tortilla and layer with the shrimp, peppers, lettuce, tomato, onion and avocado if you are using it. Then drizzle with the dressing and roll into a burrito. Continue with the rest of the wraps.




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