Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

Total Time:
55 min
Prep:
25 min
Inactive:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 tablespoons smoked paprika
  • 2 teaspoons granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 tablespoons salted butter
  • 1 pound shrimp (21-25 count), peeled, deveined and tails removed
  • 1 pound thick-cut bacon
  • Cajun Remoulade:
  • 1 cup mayonnaise
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon hot sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey mustard
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon sweet relish
  • 1 clove garlic, grated
  • Salt and freshly ground black pepper
  • 2 avocados, medium dice
  • 2 Roma tomatoes, medium dice
  • 2 tablespoons fresh orange juice
  • Salt and freshly ground black pepper
  • 4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble
Directions

For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.

Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.

Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.

For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.

Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Great Grilled Mains