Caribbean-Inspired Grilled Shrimp Wraps
From QC Times
Won at Iowa State Fair
Made for Carl, he loved it
- 1 package Hidden Valley Original Ranch Salad Dressing Mix , divided
- 1 juice of lime, divided
- 3 tablespoons sugar
- 1 tablespoon olive oil
- 1 pound shelled shrimp
- 1 cup orange marmalade
- 2 cups cold slaw mix
- 1 green onion sliced
- 1 cup sweet corn kernels, cooked fresh
- 1/2 cup black beans, rinsed and drained
- 1 avocado
- 4 multi-grain tortilla wraps
Adapted from mavn.is
Heat grill to medium high. (A broiler also can be used.) In a small dish or cup, combine 2 tablespoons of Hidden Valley Ranch Salad Dressing and Seasoning Mix with ¼ cup lime juice, 3 tablespoons sugar and 1 tablespoon olive oil. Whisk together. Thread shrimp onto skewers. Brush generously with marinade and place on grill. Cook about 2 minutes on the first side and a minute or less on the other side, brushing with the marinade again while cooking.
In a medium bowl, combine remaining seasoning mix, lime juice and orange marmalade. Heat the marmalade in the microwave for a few seconds to make it easier to blend. Add the cabbage, green onion, corn and beans; toss lightly with dressing. Cut peeled, pitted avocado into strips.
Spoon some of the cabbage mixture down the center of each tortilla and then some of the drilled shrimp. Add some sliced avocado, roll and chill until serving time.