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Directions

PREPARE the shrimp according to package directions. Cool.

SMASH the garlic clove with the flat side of a large knife. Sprinkle with salt and mash and smear the mixture to a coarse paste.

PLACE garlic mash in a bowl and stir in the mayonnaise and balsamic vinegar. Finely grate the zest from the lemon into the mayonnaise. Add half the lemon's juice, the sun-dried tomato and season with pepper, and stir to combine evenly.

LAY the wraps out on a clean work surface. Spread a couple spoonfuls of the sauce over the center of each wrap, saving some to dab on top. Evenly layer the romaine, shrimp, Giardiniera and Parmesan on each wrap, top with the reserved sauce. Fold the closest edge of the wrap over the filling, fold in the sides and roll to form a sealed package. Serve.

Recipe courtesy of the Food Network Kitchens.

From Derek W: I'm a big guy so I add rice to this recipe to fill me up more without taking away any of the great taste.

From Byron S: To make this sandwich a little heartier, try serving on a sub roll instead of a wrap.

Ingredients

1 package (10 oz) SeaPak® Garlic Herb Marinated Shrimp, frozen

1/2 clove garlic

1/3 cup mayonnaise

1 tbs balsamic vinegar

1 lemon

4 tsp sun-dried tomato paste

4 10” round sandwich wraps

12 inside leaves romaine lettuce (about 1/2 head)

1 cup jarred Giardiniera (pickled Italian vegetables)

1/3 cup Parmesan, shaved (about 1 1/2 oz)

1/2 tsp kosher salt

Freshly ground black pepper

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