Shrimp Caesar Wrap Recipes

Steps:

• For the island salsa: Combine mango, pineapple, strawberries, onion, jalapeno and lime juice in a bowl. Set aside.
• For the shrimp: Prepare shrimp seasoning by combining salt, pepper and garlic powder in a bowl.
• Prepare shrimp by sprinkling them on both sides with shrimp seasoning. Heat vegetable oil in large saute pan on medium to medium-high heat. Once oil is hot and sizzling, place shrimp in pan and cook until translucent on one side, approximately 1 1/2 minutes. Flip, then cook on other side until sides are curled up and translucent, 1 1/2 to 2 minutes. Remove shrimp from pan, cut into chunks and set aside.
• Place a whole-wheat tortilla shell on a flat surface, then place a small amount of each ingredient on top: spring lettuce mix, diced tomatoes, cooked shrimp chunks and island salsa. Spread along the bottom of the tortilla shell, making sure not to overfill. Take sides of tortilla shell and fold in towards center so the filling can still be seen. Bring up the bottom flap and continue to roll upward while tucking sides as rolled to the top, making sure to roll tightly to keep wrap together. Cut in a diagonal. Repeat with remaining ingredients.

Steps:

• For the garlicky croutons: Preheat the oven to 250 degrees F.
• Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
• For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
• For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
• Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

Steps:

• Combine together all marinade ingredients and marinate shrimp for no longer than 1 hour. Grill (can broil) shrimp until done, about 2 - 3 minutes. Remove from grill and cut into large pieces; set aside.
• Mix lettuce with croutons, parmesan cheese and Caesar salad dressing.
• Place shrimp on tortilla then top with lettuce mixture; roll and wrap tortilla. Serve immediately.

Steps:

• Cut bottoms off the romaine and cut the heads in half lengthwise. Wash lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, pack for travel, if this is a picnic meal.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors to help you. Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place mayonnaise, garlic, lemon, anchovy paste, cheese, Worcestershire and pepper into the blender and turn it on. Stream the extra-virgin olive oil into the dressing through center of the lid. When the oil is combined, remove the thick dressing with a spatula to a bowl or a portable plastic container.
• Place lettuce on a serving platter or pack in large plastic bag or container to travel.
• To assemble, spread dressing onto a lettuce leaf. Fill leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!
• To pack for picnic, take the romaine hearts in plastic food storage bags. Pack the shrimp and cut chicken in separate bags and pack dressing in small plastic container.

Steps:

• In a bowl, add the first 7 ingredients; stir to combine.
• Whisk the mixture while you gradually add 3 tablespoons of olive oil.
• Add in the parmesan cheese; stir to combine; set aside.
• Brush the shrimp with the remaining olive oil and season with salt and pepper.
• May either grill or broil shrimp for about 2 minutes or until firm and pink, turning once (I grill the shrimp on a George Foreman grill because it is quick and little cleanup).
• Remove shrimp from heat and chop coarsely.
• In a large bowl, toss the shrimp, lettuce, and croutons.
• Add in the mustard mixture and toss to coat.
• Season with salt and pepper to taste.
• Spoon the mixture onto the tortillas; rollup/wrap.
• Serve immediately or will get soggy.

Steps:

• Preheat broiler. In a large bowl, toss shrimp with 4 tablespoons dressing; let stand 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Remove shrimp from marinade; discard marinade. Top each shrimp with a jalapeno slice and wrap with a bacon strip; secure with a toothpick. Place on a greased rack of a broiler pan., Broil 4 in. from heat 2-3 minutes on each side or until shrimp turn pink, basting frequently with remaining dressing after turning., Discard toothpicks before serving.