GRILLED SHRIMP AND CORN WRAPS
From food & wine magazine - my wife loves this reicpe. I lost it, and rreently found it again, It is a very delicious healthy summer meal.
Provided by seangcolman
Categories Corn
Time 25m
Yield 10 Wraps, 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Delicious!
Nutrition Facts : Calories 546.8, Fat 24.6, SaturatedFat 4.1, Cholesterol 177.9, Sodium 769.4, Carbohydrate 51, Fiber 3.9, Sugar 4.5, Protein 30.8
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