Ingredients
-
1
-
3
-
-
1
-
1
-
1
-
1
-
1/3
-
1/2
-
1/8
-
1 1/2
-
4
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Delicious! |
