Grilled Shrimp and Corn Wraps

• 1 lb peeled and deveined large shrimp
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 cup fresh corn kernels (from 2 large ears)
• 1 celery rib, finely chopped
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 13 cup mayonnaise
• 12 teaspoon hot paprika
• 18 teaspoon cayenne pepper
• 1 12 cups napa cabbage, shredded
• 4 (10 inch) flour tortillas

1. Heat a grill.
2. While it is warming, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper.
3. Grill, turning once, until the shrimp are pink and curled, about 5 minutes.
4. Keep warm.
5. Heat the remaining 1 tablespoon of olive oil in a medium frying pan.
6. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes.
7. Transfer to a bowl and let cool.
8. Add the next 6 ingredients and season with salt and pepper.
9. Stir in the shredded cabbage.
10. Warm the tortillas quickly on the grill.
11. Spread them on a work surface and mound the corn slaw in the center of each.
12. Top with the shrimp.
13. Roll up the wraps, cut in half and serve.
14. Delicious!

shrimp, extra virgin olive oil, salt, fresh corn kernels, celery, lemon juice, garlic, mayonnaise, paprika, cayenne pepper, cabbage, flour tortillas

Taken from www.food.com/recipe/grilled-shrimp-and-corn-wraps-342288 (may not work)