Name: Creamy Avocado-Shrimp Wrap with Tomato, Cucumber & Basil Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (3 oz) pkgs alfalfa sprouts; 1 ½ avocados; 1 ½ English cucumbers; 1 small pkg fresh basil; 1 ½ small pkgs grape tomatoes; 6 large flour tortillas; 1 ½ limes; 1.02 kg raw peeled shrimp, fresh or frozen; black pepper; chili powder; extra virgin olive oil; mayonnaise; pure maple syrup; salt

Creamy Avocado-Shrimp Wrap with Tomato, Cucumber & Basil SaladCreamy Avocado-Shrimp Wrap with Tomato, Cucumber & Basil Salad — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (3 oz) pkgs alfalfa sprouts

1 ½ avocados

1 ½ English cucumbers

1 small pkg fresh basil

1 ½ small pkgs grape tomatoes

6 large flour tortillas

1 ½ limes

1.02 kg raw peeled shrimp, fresh or frozen

black pepper

chili powder

extra virgin olive oil

mayonnaise

pure maple syrup

salt

Instructions

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add shrimp, salt, and pepper; cook, stirring occasionally, until shrimp are just opaque, 2-3 minutes. Remove to a large plate and set aside to cool.

Meanwhile, zest and juice limes, then divide between two large bowls. Set one bowl aside for the shrimp salad.

Add oil, maple syrup, salt, and pepper to the remaining bowl with the lime. Whisk to combine the salad dressing.

Halve grape tomatoes. Add to the bowl with the dressing.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl, stir to combine the salad, and set aside.

Add mayo and spices to the reserved bowl with the lime. Whisk to combine the creamy dressing.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl with the creamy dressing.

Roughly chop cooled shrimp, add to the bowl, and stir to combine the shrimp salad.

Place tortillas on a flat surface, divide shrimp salad between them, then top with sprouts. Roll tightly to close and cut in half.

To serve, divide wraps and salad between plates. Enjoy!

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