Grilled Shrimp And Corn Wraps Recipe

Cooking Directions

• STEP 1.In a bowl, combine the shrimp with olive oil, garlic, paprika, cumin, salt, and pepper. Toss to coat the shrimp evenly.
• STEP 2.Preheat the grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until they are pink and opaque.
• STEP 3.While the shrimp is grilling, brush the corn with olive oil and season with salt and pepper. Grill the corn for 8-10 minutes, turning occasionally, until it is tender and slightly charred.
• STEP 4.Remove the shrimp from the skewers and cut the corn kernels off the cob.
• STEP 5.To assemble the wraps, spread a spoonful of the tangy sauce onto a tortilla. Top with shrimp, corn, sliced avocado, diced tomatoes, and shredded lettuce. Roll up the tortilla tightly, tucking in the sides as you go.
• STEP 6.Serve the grilled shrimp and corn wraps immediately, or refrigerate for up to 24 hours. They can be served cold or at room temperature.

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
• For extra flavor, squeeze some fresh lime juice over the assembled wraps before serving.
• Feel free to customize the wraps with your favorite toppings, such as sliced jalapenos, chopped cilantro, or crumbled feta cheese.

Storage and Serving

• Leftover wraps can be stored in an airtight container in the refrigerator for up to 24 hours.
• To serve, simply remove from the refrigerator and enjoy cold or at room temperature.
• These wraps are great for meal prep and can be made ahead of time for a quick and convenient lunch or dinner option.