- 1lb. large raw shrimp, peeled and deveined
- Juice of 1 lemon
- 1/2 cup shredded carrots
- 1/2 cup fresh corn cut off the cob
- 1 small green pepper, sliced thin
- 1 small red pepper, sliced thin
- 1/2 cup fresh roma tomatoes, diced
- 1 TBS feta cheese
- Herb and garlic flour tortillas or pita bread
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Lemon pepper
- 1/4 tsp. Garlic powder
Heat the grill until coals are red and glowing. In a large non-reactive bowl add shrimp, lemon juice and spices. Chill for 30 minutes. Wrap tortillas in foil ad place on back part of grill to warm. Spray a piece of heavy foil with cooking spray and pour shrimp on top of foil. Fold to edges to form a boat. Place on grill and cook for three to five minutes. Spray a small skillet with cooking spray. Add vegetables. Place pan on the hottest part of the grill. Cook for 5 minutes, stirring occasionally. Don't overcook the vegetables. Keep them crisp, not soggy. Remove shrimp and vetables from grill. On a warm flour tortilla, spoon 2 TBS. of vegetables, 4 to 6 shrimp and sprinkle with feta cheese.
Tip of the week: BE sure not to overcook the shrimp. When the shrimp turns pink, it is ready! Overcooked shrimp becomes rubbery.