Grilled Shrimp and Corn Wraps

Name: Grilled Shrimp and Corn Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 wraps
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb peeled and deveined large shrimp; 3 tbsp extra virgin olive oil; salt & freshly ground black pepper; 1 cup fresh corn kernels; 1 celery rib; 1 tbsp fresh lemon juice; 1 garlic clove; 0.333 cup mayonnaise; 0.5 tsp hot paprika; 0.125 tsp cayenne pepper; 1.5 cup napa cabbage; 4 flour tortillas (10 inch)

A Moroccan wrap of prawns, corn kernels and celery, seasoned with clove and paprika and grilled. It's finished with shrimp.

25 min · Serves 10 · Easy

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: easy

1
Heat a grill. While it is warming, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Keep warm.
5 min
2
Heat the remaining 1 tablespoon of olive oil in a medium frying pan. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the next 6 ingredients and season with salt and pepper. Stir in the shredded cabbage.
2 min
3
Warm the tortillas quickly on the grill. Spread them on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.