1 pound peeled & deveined large shrimp
3 Tbsp extra-virgin olive oil
salt and freshly ground pepper
1 cup fresh corn kernels
1 celery rib, chopped
1 Tbsp fresh lemon juice
1 garlic clove, minced
1/3 cup mayo
1/2 tsp hot paprika
1/8 tsp tsp cayenne pepper
1 1/2 cups shredded napa cabbage
Four 10-inch flour tortillas
1. Light a grill or heat a grill pan. In a medium bowl, toss shrimp with 2 Tbsp of olive oil and season with salt and pepper. Grill, turning once until the shrimp are pink and cooked through, about 5 minutes. Transfer to a plate.
2. Heat the remaining oil in a medium skillet. Add the corn and and cook over moderately high heat until crisp-tender, about two minutes. Transfer to a bowl and let cool. Add all ingredients except cabbage, stir well. When thoroughly mixed, stir in the cabbage.
3. Quickly warm the tortillas on the grill. Plate the tortillas and mound the corn slaw in the center, top with shrimp. Roll the wraps and enjoy!
From: Food and Wine Annual Cookbook 2005
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