Rating: 4 stars
3857 Ratings
  • 5 star values: 1
  • 4 star values: 3856
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Annie Miller
August 2004

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Credit: © Pernille Pedersen

Recipe Summary

total:
30 mins
Yield:
makes 4 wraps
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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