Spicy Shrimp-and-Herb-Salad Wraps

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Serves 4

WHY THIS RECIPE WORKS: Tortilla-wrap sandwiches are certainly a snap to fix, but if you aren’t thinking creatively, they quickly become all too formulaic. For a one-of-a-kind, spring-inspired wrap, we developed this shrimp salad recipe that boasts plenty of garden-fresh herbs. We fold half a cup each of mint, parsley, and cilantro into the shrimp salad itself, then we top the shrimp salad with another half cup of each before wrapping it up in flour tortillas to make our sandwiches. Tossing the shrimp in a mix of cayenne, paprika, and garlic before cooking them ensures our wraps also pack plenty of robust flavor.

1	cup fresh mint leaves
1	cup fresh parsley leaves
1	cup fresh cilantro leaves
½	cup mayonnaise
3	tablespoons olive oil
2	garlic cloves, minced
1	teaspoon paprika
½	teaspoon cayenne pepper
	Salt and pepper
1½	pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
4	(10-inch) flour tortillas

1. Combine mint, parsley, and cilantro leaves and chop. Combine half of chopped herbs with mayonnaise in large bowl. Stir together 2 tablespoons oil, garlic, paprika, cayenne, 1 teaspoon salt, and ¼ teaspoon pepper in small bowl. Add shrimp and toss to combine.

2. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp and cook until opaque throughout, 1 to 2 minutes per side. Transfer to cutting board to cool slightly. Cut shrimp into ½-inch dice and stir into mayonnaise mixture. Season with salt and pepper to taste.

3. Lay tortillas on clean counter. Distribute shrimp mixture evenly among tortillas, leaving 2-inch border at bottom. Sprinkle remaining chopped herbs over shrimp mixture, then roll tortillas, from top to bottom, tightly around filling. Cut each wrap in half on bias and serve.