Here's another healthy recipe to try. It comes from the recipe book Pier 1 Wraps by Mary Corpening Barber, Sara Corpening, and Lori Lyn Narlock.
1 tablespoon plus 2 teaspoons Dijon mustard
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon orange juice concentrate
1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
2 1/2 cups firmly packed chopped romaine
1/4 cup croutons
two 10 or 11 inch flour tortillas
1/2 pound large shrimp, peeled & deveined
1/4 teaspoon Kosher salt or 1/8 tsp regular salt
1/8 teaspoon black pepper
3 tablespoons olive oil plus 1 teaspoon for brushing shrimp
Preheat grill or broiler.
Combine the mustard, citrus juices, orange juice concentrate, Worcestershire sauce, garlic, and 1/4 teaspoon kosher salt in a medium bowl. Gradually add 3 tablespoons olive oil while mixing with a whisk or a fork. Stir in the cheese. Set aside.
Brush the shrimp with the remaining 1 teaspoon olive oil and season with Kosher salt and 1/8 teaspoon pepper. Place on grill or under broiler and cook until firm and bright orange, about 2 minutes, turning once. Remove from heat and cut into quarters.
Toss together shrimp, romaine lettuce, and croutons in large bowl. Add the mustard mixture and toss to evenly coat. Season with salt and pepper to taste. Divide the mixture evenly among the tortillas and wrap.
Variation: I don't like shrimp so I make this recipe with boneless, skinless, chicken breast that I cook either in the broiler or on the stove top and season with a bit of seasoning salt. I also use spinach wraps instead of regular flour tortillas. If you want to reduce the carbs, then skip the croutons and/or the tortilla and eat it as a salad. When I make this recipe, I triple it so that we have leftovers to enjoy the next day or two. If you're going to make more than your family can enjoy in one meal, leave the dressing on the side so that you can refrigerate the left-overs without the lettuce getting wilted. Hope you enjoy!