Marc Antony's Scampi Wraps

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 cloves garlic, crushed
• 1 teaspoon red pepper flakes
• 24 deveined shrimp, peeled, tails off, if your fish counter won't do this for you, ask for easy-peels (deveined raw shrimp in shell) and just slide the shells off when you bring them home from the market
• 1 teaspoon grill seasoning blend (recommended: Montreal seasoning) or salt and black pepper
• 2 hearts romaine
• 3 tablespoons capers
• 4 fillets, anchovies, chopped, optional
• 1 lemon, zested and juiced
• 2 tablespoons extra-virgin olive oil, 2 turns of the bowl
• 4 (12-inch) spinach or sun-dried tomato flavored flour tortilla wraps

1. Heat a large skillet over medium high heat.
2. Add oil, garlic and crushed pepper flakes.
3. Add shrimp and season with grill seasoning or salt and pepper.
4. Cook, stirring frequently, 3 minutes or until shrimp are pink and firm.
5. Transfer garlic and shrimp to a cutting board and cool 2 minutes.
6. Coarsely chop shrimp and garlic.
7. Wipe out pan.
8. Chop 2 hearts of romaine and place in a large bowl.
9. Add chopped shrimp and garlic, capers, anchovies lemon zest and juice.
10. Toss salad, then add oil and re-toss.
11. Season with salt and pepper.
12. Blister tortillas in very hot nonstick skillet or over open flame on gas burner stove top for 15 seconds on each side to soften.
13. Pile 1/4 of the salad onto a wrap.
14. Tuck in sides, wrap and roll.
15. Repeat.

extravirgin olive oil, garlic, red pepper, shrimp, grill seasoning blend, hearts romaine, capers, anchovies, lemon, extravirgin olive oil, tomato flavored flour tortilla wraps

Taken from www.foodnetwork.com/recipes/rachael-ray/marc-antonys-scampi-wraps-recipe.html (may not work)