Avocado-Shrimp Wraps

• 1/3 cup oil, preferably canola
• 1/4 cup vinegar, preferably rice wine
• 1/4 cup lime juice
• 1 Tbsp. + 1 tsp. chopped fresh cilantro
• 2 tsp. lime zest
• 1 1/2 tsp. minced fresh ginger
• 1 1/2 tsp. sugar
• 1 clove garlic, minced
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. shrimp, peeled and deveined
• 1 pkg. 8 inch flour tortillas (14 oz.)
• 2 avocados, peeled, halved lengthwise, pitted and sliced lengthwise
• 8 radishes, thinly slices
• 1 pkg. (4 oz.) alfalfa sprouts

1. In covered jar shake together oil, vinegar, juice, cilantro, zest, ginger, sugar, garlic, salt and pepper until salt dissolves. In plastic food storage bag mix 1/2 cup of mixture with shrimp; refrigerate 1 hour.
2. Refrigerate remaining oil mixture.
3. Drain shrimp, discarding marinade.
4. In nonstick skillet over medium heat cook shrimp, turning once, until pink and opaque, 3 minutes per side.
5. With slotted spoon remove shrimp from skillet; discard pan juices.
6. To assemble, arrange tortillas on work surface; layer shrimp, avocado, radishes and sprouts in line up center of top two thirds of each tortilla.
7. Fold bottom third of tortilla over filling; fold sides over filling.
8. Wrap tightly in plastic until ready to serve.
9. Just before serving drizzle remaining oil mixture over filling of each tortilla.

oil, vinegar, lime juice, lime zest, fresh ginger, sugar, clove garlic, salt, pepper, shrimp, flour tortillas, avocados, radishes, alfalfa sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49900 (may not work)