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Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

Blackened Shrimp Wrap with BBQ Bacon and Cajun Remoulade

Is your mouth done watering yet? Because the sight of this blackened shrimp and bacon wrap looks almost too good to be true. Blackening anything automatically makes it ten times more delicious, so it’s no wonder this recipe is quickly becoming one of our absolute favorites. Add in some remoulade (fancy!) and you’re ready to rock. The typical wrap on steroids, this cajun-inspired dish is one you’ll find yourself cooking up again and again.

Ingredients2 tablespoons smoked paprika
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon granulated sugar
3/4 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 tablespoons salted butter
1 pound shrimp (21-25 count), peeled, deveined and tails removed
1 pound thick-cut bacon

Cajun Remoulade:
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1 tablespoon hot sauce
1 tablespoon fresh lemon juice
1 tablespoon honey mustard
1 tablespoon chopped fresh parsley
1 tablespoon sweet relish
1 clove garlic, grated
Salt and freshly ground black pepper
2 avocados, medium dice
2 Roma tomatoes, medium dice
2 tablespoons fresh orange juice
Salt and freshly ground black pepper
4 large 12-inch flour tortillas, very lightly grilled til’ just charred and beginning to bubble
DirectionsFor the shrimp: Heat grill to medium-high heat. Combine paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt butter in a small saucepan over a medium-low heat. Add the spice mixture and cook until it is fragrant, stirring frequently, for about 3 minutes. Let mixture cool, then toss in shrimp with the butter and spices and let sit for 15 minutes.

Lay bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on a plate.

Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.

For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.

Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/blackened-shrimp-wrap-with-bbq-bacon-and-cajun-remoulade-recipe.html?oc=linkback

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