Sunday, December 14, 2008

Scampi Wraps

We like things spicy in the Heaviland household, so I put in a heaping teaspoon of the red pepper flakes and wowza, these were spicy!

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 teaspoon red pepper flakes
30 deveined shrimp, peeled, tails off
1 teaspoon grill seasoning blend or salt and black pepper

2 hearts romaine
3 tablespoons capers
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
4 (12-inch) spinach or sun-dried tomato flavored flour tortilla wraps

Directions

Heat a large skillet over medium high heat. Add oil, garlic and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook, stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.

Chop 2 hearts of romaine and place in a large bowl. Add chopped shrimp and garlic, capers, lemon zest and juice. Toss salad, then add oil and re-toss. Season with salt and pepper.

Blister tortillas in very hot nonstick skillet or over open flame on gas burner stove top for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.

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