1. 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. 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. 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. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
