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Grilled Shrimp Wrap with Mango Salsa

 

Grilled Shrimp Wrap with Mango Salsa is one of my favorite summer-time meals! 

I love the Caribbean Jerk seasoning on the barbecued shrimp; what flavor.

Wrap it up in a tortilla with crunchy romaine lettuce, some really good brand sweet and savory mango salsa and it takes this to gourmet 5-Star level.  

You’d never guess it’s a healthy dish because it tastes that good.

If you want to try another shrimp recipe, another favorite is this Sassy Orange Grilled Shrimp.

Enjoy!

Grilled Shrimp Wrap with Mango Salsa

Ingredients for Shrimp Marinade:

1 pound medium shrimp, shelled, deveined and remove tail

3 Tbl. oil, your choice of vegetable or olive

2 tsp. brown sugar

1 Tbl. + 1/2 tsp. McCormick Perfect Pinch Caribbean Jerk Seasoning

Wood or metal skewers

 

Directions for the Shrimp Marinade:

If using wood skewers, place them in a baking dish full of water to soak for 30 -60 minutes, to help prevent them burning while grilling.Combine the oil, brown sugar and McCormick Caribbean Jerk Seasoning in a bowl and stir well.Add in the shrimp and gently fold in until completely covered.Cover with plastic wrap or a lid if the bowl has one.Place in the refrigerator for 30 minutes to marinate.

When the shrimp is ready, thread onto the skewers.

Place onto a prepared medium-hot grill.

Cook on one side for 3-5 minutes; or until pink.Turn and cook until cooked through and pink.Allow to cool slightly and push off skewer; you are now ready for recipe below.

Ingredients for Shrimp Wrap & Mango Salsa:

Grilled shrimp Mango salsa, purchased or homemade (I used purchased from Costco for ease and I really like that brand)

Large tortilla wraps

Romaine lettuce, chopped into large bite sized pieces, washed well, dried (I used my salad spinner)

 

Directions for Shrimp Wrap & Mango Salsa:

Place a large tortilla down on a plate or cutting board.

Lay a good amount of lettuce down off the center slightly.Spoon desired amount of pre-made Mango Salsa on top of the lettuce.

Lay grilled Shrimp on top of the salsa.Wrap up and tuck like a burrito.Cut and serve.Carrie’s original recipe.

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

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