Avocado-Shrimp Wraps

Name: Avocado-Shrimp Wraps
Ingredients: 1/3 cup oil, preferably canola; 1/4 cup vinegar, preferably rice wine; 1/4 cup lime juice; 1 Tbsp. + 1 tsp. chopped fresh cilantro; 2 tsp. lime zest; 1 1/2 tsp. minced fresh ginger; 1 1/2 tsp. sugar; 1 clove garlic, minced; 3/4 tsp. salt; 1/4 tsp. pepper; 1 1/2 lbs. shrimp, peeled and deveined; 1 pkg. 8 inch flour tortillas (14 oz.); 2 avocados, peeled, halved lengthwise, pitted and sliced lengthwise; 8 radishes, thinly slices; 1 pkg. (4 oz.) alfalfa sprouts

15 ingredients

9 steps

Ingredients

1/3 cup oil, preferably canola
1/4 cup vinegar, preferably rice wine
1/4 cup lime juice
1 Tbsp. + 1 tsp. chopped fresh cilantro
2 tsp. lime zest
1 1/2 tsp. minced fresh ginger
1 1/2 tsp. sugar
1 clove garlic, minced
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. shrimp, peeled and deveined
1 pkg. 8 inch flour tortillas (14 oz.)
2 avocados, peeled, halved lengthwise, pitted and sliced lengthwise
8 radishes, thinly slices
1 pkg. (4 oz.) alfalfa sprouts

Directions

1

In covered jar shake together oil, vinegar, juice, cilantro, zest, ginger, sugar, garlic, salt and pepper until salt dissolves. In plastic food storage bag mix 1/2 cup of mixture with shrimp; refrigerate 1 hour.
2

Refrigerate remaining oil mixture.
3

Drain shrimp, discarding marinade.
4

In nonstick skillet over medium heat cook shrimp, turning once, until pink and opaque, 3 minutes per side.
5

With slotted spoon remove shrimp from skillet; discard pan juices.
6

To assemble, arrange tortillas on work surface; layer shrimp, avocado, radishes and sprouts in line up center of top two thirds of each tortilla.
7

Fold bottom third of tortilla over filling; fold sides over filling.
8

Wrap tightly in plastic until ready to serve.
9

Just before serving drizzle remaining oil mixture over filling of each tortilla.