Grilled Wrap, Grilled Shrimp Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper and optional 1/4 tsp red pepper flakes. Toss shrimp in the marinade to coat evenly. Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat grill or grill pan

Heat an outdoor grill or a heavy grill pan over medium-high heat until hot; brush grates or pan with a little oil or butter to prevent sticking.

Grill shrimp

Thread shrimp onto skewers (optional) or place directly on the grill/pan. Grill 1.5–2 minutes per side until shrimp are opaque and just firm (internal temperature ~120–130°F / 49–54°C). Remove from heat and set aside on a plate; squeeze a little fresh lemon over the cooked shrimp.

While shrimp marinates, whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1/4 cup chopped cilantro, 2 tbs lime juice, 1 tsp honey, 1/2 minced garlic clove, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or lime/honey balance. Refrigerate until ready to use.

Prepare fillings

Slice avocado and halve cherry tomatoes. Shred lettuce if not pre-shredded and thinly slice red onion. Grate cheese if needed.

Warm tortillas

Warm tortillas for pliability: microwave 20–30 seconds covered with a damp paper towel, or place on the hot grill/pan 10–15 seconds per side until warm and slightly charred in spots. Keep warmed tortillas covered with a clean towel to stay soft.

Assemble wraps

Lay a warm tortilla flat. Spread about 1 ½–2 tbs of the cilantro-lime sauce down the center of each tortilla. Layer 3/4 cup shredded romaine, 6 grilled shrimp (divide shrimp evenly among 4 tortillas), 1/4 cup halved cherry tomatoes, a few slices of avocado, a sprinkle of shredded cheese, and some thin red onion. Add a squeeze of lemon and optional hot sauce if using.

Grill pressed (optional)

If you want a crisped exterior, brush the outside of each assembled wrap lightly with butter or oil and place seam-side down on the hot grill or grill pan. Press gently with a spatula or grill press and cook 1–2 minutes per side until grill marks form and tortilla is crisp. Alternatively, use a panini press.

Serve

Slice each wrap in half on the diagonal. Garnish with extra cilantro leaves and lemon wedges. Serve immediately with remaining cilantro-lime sauce on the side.

Offer hot sauce, extra cilantro and lemon wedges at the table. Use remaining sauce to dip or drizzle over the wraps.