© Pernille Pedersen
Active Time
N/A
Total Time
30 MIN
Yield
Serves : makes 4 wraps

How to Make It

Step 1    

Light a grill or heat a grill pan. In a medium bowl, 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. Transfer to a plate.

Step 2    

Heat the remaining 1 tablespoon of olive oil in a medium skillet. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the celery, lemon juice, garlic, mayonnaise, paprika and cayenne and season with salt and pepper. Stir in the shredded cabbage.

Step 3    

Quickly warm the tortillas on the grill. Spread the tortillas 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.

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