Citrus Corn Shimp Wraps

 Libby’s

1 lb. shrimp

2 Tbsp olive oil

1 tsp lemon zest

1 garlic clove, minced

½ tsp ground black pepper

1 can (15.5 oz) whole kernel sweet corn, drained

½ cup chopped red onion

2 lemons, juiced

½ tsp Dijon mustard

1 cup Bibb lettuce, chopped

4 whole wheat tortilla wraps

In mixing bowl, combine shrimp, olive oil, lemon zest, garlic and pepper. Saute in skillet until shrimp is cooked through and pink, about 3 minutes.

Gettin' there!

Combine corn, onion, lemon juice, and mustard in mixing bowl. Divide corn mixture and lettuce between four large wraps. Add shrimp, then fold each one.

So many tasty things in one place.

My Rating: 4/5 "The shrimp has a great bite to it and the corn is sweet and refreshing, so the combination is truly delicious. (I used one of those carb-conscious tortillas as a wrap and it was really good as well.) I might suggest using bigger shrimp than I did to make things easier to keep inside the wrap, because this got a titch messy."