Recipe: Luncheon Shrimp Salad Wraps

LUNCHEON SHRIMP SALAD WRAPS

FOR THE SHRIMP SALAD:
1 1/2 lbs. spicy boiled large shrimp, peeled and deveined
1/4 cup minced green onion
1 large rib celery, finely chopped
FOR THE DRESSING:
1/2 cup good quality mayonnaise
2 1/2 Tbsp. ketchup
4 1/2 tsp. finely chopped fresh tarragon
1 Tbsp. fresh lime juice
1 tsp. pepper sauce
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
FOR THE WRAPS:
8 (7-inch) flour tortillas
8 large leaves romaine or butter lettuce

TO PREPARE THE SHRIMP SALAD:
Chop boiled shrimp coarsely and place in a large bowl. Add the onion and celery; toss to mix; set aside.

Mix mayonnaise, ketchup, tarragon, lime juice, pepper sauce, salt and pepper in a bowl. Fold the mayonnaise mixture into the shrimp mixture.

TO PREPARE THE WRAPS:
Wrap the tortillas in foil and heat in a 325-degree F oven for 5 minutes, or just until softened.

Lay the tortillas out on a work surface and place 1 leaf of lettuce in the center of each. Spoon 1/3 cup of the shrimp salad over each lettuce leaf. Roll up the tortilla and cut in half, if desired. Serve immediately.

TO MAKE AHEAD:
Shrimp salad can be made 1 day ahead and stored in refrigerator.

Makes 8 servings
Source: Shreveport Times, July 16, 2008