Seafood Salad Tortilla Wrap

1. 1

   Lightly coat the bottom of a skillet or wok with olive oil. Add minced garlic and the shrimp to the pan. Sprinkle with Kosher salt and chipotle chili powder. Saute the shrimp until it turns pink, then remove from the pan to prevent over cooking. Depending on the size of the shrimp, it usually takes a couple of minutes to cook.

2. 2

   Put the cooled shrimp into a bowl and add the celery, cucumber, and red onion.

3. 3

   Chop 2 T. of fresh cilantro and add to the shrimp. Save some pretty sprigs of cilantro for garnish.

4. 4

   Using a citrus zester, remove 1 tsp. lime zest from one of the limes. Cut the lime in half & juice it. Slice the other lime into pretty wedges or slices for garnish.

5. 5

   Put the light mayonnaise into a small bowl and stir in the cumin, lime zest, and lime juice. Pour this mixture over the shrimp and lightly toss. Once everything is thoroughly mixed, add the lump crabmeat and gently mix.

6. 6

   Garnish with lime slices and a few sprigs of fresh cilantro. Chill until ready to serve.

7. 7

   Serve with soft tortillas, so guests can pile the salad up on the tortilla and roll it into a sandwich wrap.

* Per serving · 4 servings · Values may vary.

No additional tips available.