Shrimp Caesar Wrap

Name: Shrimp Caesar Wrap
Ingredients: 5 teaspoons Dijon mustard; 1 tablespoon fresh lemon juice; 1 tablespoon fresh lime juice; 1 teaspoon orange juice concentrate; 1 teaspoon Worcestershire sauce; 1 teaspoon minced garlic; kosher salt; 3 tablespoons olive oil, plus; 1 teaspoon olive oil; 13 cup grated parmesan cheese; 12 lb large shrimp, peeled and deveined; fresh ground pepper; 2 12 cups firmly packed chopped romaine lettuce; 14 cup crouton; 2 10-inch flour tortillas

15 ingredients

11 steps

Ingredients

5 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon orange juice concentrate
1 teaspoon Worcestershire sauce
1 teaspoon minced garlic
kosher salt
3 tablespoons olive oil, plus
1 teaspoon olive oil
13 cup grated parmesan cheese
12 lb large shrimp, peeled and deveined
fresh ground pepper
2 12 cups firmly packed chopped romaine lettuce
14 cup crouton
2 10-inch flour tortillas

Directions

1

In a bowl, add the first 7 ingredients; stir to combine.
2

Whisk the mixture while you gradually add 3 tablespoons of olive oil.
3

Add in the parmesan cheese; stir to combine; set aside.
4

Brush the shrimp with the remaining olive oil and season with salt and pepper.
5

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).
6

Remove shrimp from heat and chop coarsely.
7

In a large bowl, toss the shrimp, lettuce, and croutons.
8

Add in the mustard mixture and toss to coat.
9

Season with salt and pepper to taste.
10

Spoon the mixture onto the tortillas; rollup/wrap.
11

Serve immediately or will get soggy.