Ingredients:
1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
Salt and pepper to taste
4 large flour tortillas
2 cups chopped Romaine lettuce
1/2 cup Caesar dressing
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, halved
1/4 cup crushed croutons
Lemon wedges for garnish
Directions:
Preheat the grill to medium-high heat.
In a bowl, mix shrimp with olive oil, minced garlic, paprika, salt, and pepper. Ensure the shrimp is evenly coated.
Skewer the shrimp and grill for 2-3 minutes per side until pink and opaque. Set aside.
Warm the flour tortillas on the grill until pliable, about 30 seconds per side.
Combine Romaine lettuce, Caesar dressing, Parmesan cheese, cherry tomatoes, and croutons in a large bowl. Toss to mix.
Place a generous amount of Caesar salad mixture in the center of each tortilla.
Remove shrimp from skewers and place them on top of the salad.
Fold in the sides of the tortilla and roll tightly to create a wrap.
To Serve:
Serve the wraps right away after cutting them in half.
Add some lemon wedges as a garnish for an additional taste boost.