Shrimp Caesar Wrap

• 2 teaspoons olive oil
• 6 anchovies, rinsed
• 3/4 pound medium shrimp, peeled and cut in half
• 4 (10-inch) flour tortillas
• 1/4 cup Quick Caesar Dressing (see recipe) or low-fat bottled
• 6 large romaine lettuce leaves
• 2 tablespoons grated fresh Parmesan cheese
• Freshly ground pepper
• 2 ripe tomatoes sliced
• Quick Caesar Dressing
• Makes 2 servings
• 4 anchovy fillets, mashed
• 1 medium garlic clove, crushed
• 4 teaspoons Worcestershire sauce
• 4 teaspoons olive oil
• 4 teaspoons lemon juice
• 1 tablespoon mayonnaise

1. 1. Heat oil in a medium-size nonstick skillet over medium-high heat. Add anchovies and saute 30 seconds. Add shrimp and saute 2 minutes. Remove skillet from heat and leave shrimp in skillet to finish cooking.
2. 2. Wrap tortillas in paper towels and heat in microwave oven on high for 30 seconds to soften. Discard paper towel and place tortillas on a clean counter top. Spread dressing over each. Tear lettuce into bite-size pieces. Place evenly over dressing. Sprinkle Parmesan over lettuce.
3. 3. Spoon shrimp onto lettuce. Add pepper to taste. Fold in edges and tightly roll up tortilla to make a neat package. Slice in the middle and divide between two dinner plates. Add sliced tomatoes on the side.

olive oil, anchovies, shrimp, flour tortillas, caesar dressing, romaine lettuce leaves, parmesan cheese, freshly ground pepper, tomatoes, caesar dressing, anchovy, garlic, worcestershire sauce, olive oil, lemon juice, mayonnaise

Taken from www.epicurious.com/recipes/member/views/shrimp-caesar-wrap-51207101 (may not work)