Marc Antony's Scampi Wraps

Makes 4 wraps

Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper

Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps

Heat a large skillet over medium high heat.  Add oil, garlic, and crushed pepper flakes.  Add shrimp and season with grill seasoning or salt and pepper.  Cook stirring frequently, 3 minutes or until shrimp are pink and firm.  Transfer garlic and shrimp to a cutting board and cool 2 minutes.  Coarsely chop shrimp and garlic.  Wipe out pan.

Chop 2 hearts of romaine and place in a large bowl.  Add caesar dressing to taste, then shrimp and lemon zest and juice.  Toss Salad

Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften.  Pile 1/4 of the salad onto a wrap.  Tuck in sides, wrap and roll. Repeat.