Add ranch seasoning, BBQ sauce, apple cider vinegar, honey, black pepper, and salt. Whisk until fully combined and smooth. Taste and adjust salt, honey, or vinegar as desired.

Cover and refrigerate for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead.

Shrimp

Pat shrimp dry with paper towels. Place in a bowl and toss with olive oil and lemon juice.

In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle spice mix over shrimp and toss to coat evenly.

Heat a large skillet over medium-high heat until hot. Add shrimp in a single layer (cook in two batches if necessary). Cook shrimp 1.5–2 minutes per side, until pink and opaque with a light char. Total cook time about 3–4 minutes per batch.

Remove cooked shrimp to a plate, cover loosely with foil to keep warm. If desired, squeeze a little extra lemon over the shrimp.

Burrito assembly

Warm the flour tortillas: wrap in a damp paper towel and microwave 20–30 seconds or heat individually in a dry skillet for 10–15 seconds per side until pliable.

Lay a warm tortilla flat. Spread about 2 tablespoons of BBQ ranch sauce down the center of the tortilla.

Top the sauce with 1/2 cup shredded cheddar cheese, 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 1–2 strips crumbled bacon (about 1.5 slices worth), and 4–5 cooked shrimp (about 1/4 lb). Sprinkle with a little chopped cilantro.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Optional — toast the burritos: heat a skillet over medium heat and add 1/2 tablespoon butter. Place seam-side down and cook 1.5–2 minutes per side until golden and crisp. Press gently with a spatula to seal.

Slice burritos in half diagonally. Serve with extra BBQ ranch sauce on the side and lime wedges for squeezing.