Ingredients
1 1/2 pounds cooked shrimp
2 limes
3 tablespoons fresh grated ginger
1/2 cup sherry
2 tablespoons dijon mustard
4 tablespoons olive oil
2 shallots-minced
1/2 head bib lettuce
1 tomato-chopped
1 can chopped water chesnuts
salt and fresh cracked pepper
4 flour tortillia shells
Preparation
In a mixing bowl juice the 2 limes then add the grated ginger,sherry,shallots. Course chop the shrimp and add them to the marinade.Let them marinade for 15 minutes. Wash and dry the lettuce. Chop the tomato. Take the shrimp out of the marinade using a slotted spoon and place in a bowl. Leave the marinade in the mixing bowl and whisk in the dijon then the oil to make a dressing. Add salt and pepper to taste. Make the tortilla wraps by placing 1/4 of the shrimp,lettuce ,tomato and water chesnuts on each wrap. Drizzle dressing on each wrap and save the rest for a dippig sauce. Roll the tortillias and serve.
