Shrimp and Avocado Wraps

Serves 4:

This recipe is inspired by one of my sweetie’s favorite lunch wraps.  If you’ve never had California cuisine then you’re in for a treat. We’ve mixed creamy avocado with tangy seared shrimp that’s tossed in a spicy sauce and topped with pico de gallo. The garlicky sriracha – an Asian hot sauce – makes this a true mix of global flavors. What could be more Californian than that? We wrapped this in a flavored flour tortilla but I have no doubt that any flour tortilla – from whole wheat to spinach – would be spectacular!

Ingredients:

  • 1 lemon
  • 2 – 3 cloves of garlic
  • 1 ripe avocado
  • 3  romaine lettuce leaves
  • 1 lb of shrimp (cleaned and deveined)
  • 6 flour tortillas (regular or taco sized)
  • ¼ cup EVOO
  • 3 tbsp mayo
  • 2 tsp of sriracha sauce
  • ½ cup pico de gallo

Prep It:

  • Create the marinade by mincing the garlic and combining in a medium bowl with the EVOO and juice of 1 lemon. Whisk the ingredients together to combine.
  • Add the shrimp to the bowl and toss to combine. Cover the bowl and set in the fridge for 10 – 15 minutes.
  • Meanwhile, dampen a large dish towel or several paper towels. Wrap the tortillas in the towels and place in the microwave.
  • In a small bowl,  add the mayo and sriracha sauce and stir until combined.
  • Slice the avocado in half, twist to separate the halves and remove the pit. Using a large spoon, scoop out the avocado from each half. Cut into ¼ inch chunks.
  • Cut the romaine lettuce leaves in half

Cook It:

  • Lightly grease a griddle or skillet and heat over medium heat.
  • Cook the shrimp approximately 2 minutes on each side. Hint: the shrimp should turn a lovely pink and begin to curl as they cook. A great way to tell if they’re cooked or overdone; when they form a ‘C’ shape they’re cooked…if they curl into an ‘O’ shape they’re overcooked. Thanks to the Food Network for that tip J.
  • Once the shrimp are cooked, toss in the sriracha mayo sauce. Reserve any remaining sauce for the wraps.
  • Heat the towel wrapped tortillas in the microwave for 30 – 45 seconds. This will make them pliable and ready for rolling

Serve It:

  • Spread a small amount of the sriracha mayo on a tortilla. Place half of 1 romaine lettuce leaf in the middle.
  • Add 4 – 5 shrimp to a tortilla and top with a few avocado pieces and 2 tbsp of pico.
  • Roll the tortilla, pressing the ingredients gently to keep them in the middle, until you have a burrito like wrap.
  • Slice in half and at an angle. Repeat with the remaining tortillas.
  • Serve with extra pico and tortilla chips.
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