Yield: 4 servings

Ingredients:

4 each Tortillas, large

1/2 lb. Shrimp, 26/30 ct., peeled, deveined, tails removed

to season Chef Larry's Cajun Spice (recipe follows)

as needed Cooking oil

1 cup Cucumber, peeled and seeded, julienne cut

5 - 6 oz. Petite salad greens

as needed Chef Larry's Balsamic Vinaigrette (recipe follows)

as needed Chef Larry's Roasted Red Pepper Aioli (recipe follows)

1 cup Jack cheese, shredded

for service Additional Dresse Petite Salad Greens or Fresh Fruit

For Chef Larry's Cajun Spice:

1/4 cup Paprika

1/4 tsp. Cayenne pepper

1/2 tsp. Black pepper

1 tsp. Thyme leaves

1 tsp. Oregano leaves

1 1/2 tsp. Granulated garlic

1 tbsp. Salt

For the Roasted Vegetables:

1 lb. Assorted fresh vegetables, julienne cut: carrots, zucchini, fennel, red, yellow and green bell pepper, celery,

yellow squash, red onion

2 tbsp. Olive oil

to season Salt

to season Fresh ground black pepper

Method:
Prepare Chef Larry's Balsamic Vinaigrette and Roasted Red Pepper Aioli per recipes, reserve. To prepare Chef Larry's Roasted Vegetables, preheat oven to 400 degrees F. Place vegetables in shallow baking dish, drizzle with olive oil and season with salt and pepper. Roast in preheated oven at 400 degrees F for 25 - 30 minutes, carefully shaking pan 2 – 3 times during roasting. Remove and reserve.

Combine ingredients for Chef Larry's Cajun Spice and mix well. Season shrimp with enough Cajun Spice to coat. Store remaining Cajun Spice in an airtight container for future use. Preheat a saute pan over medium heat. Add a small amount of cooking oil and add seasoned shrimp. Saute until shrimp are cooked and slightly firm to the touch. Remove and reserve keeping warm.

Toss petite salad greens with a small amount of Chef Larry's Balsamic Vinaigrette, reserve. Heat tortillas and top with shredded Jack cheese. Drizzle with Chef Larry's Roasted Red Pepper Aioli. Add roasted vegetables and sauteed shrimp. Top with dressed petite salad greens. Roll up tortillas half way, tuck in sides and continue to roll forming "wraps". Cut in half and place on serving plates. Serve with additional dressed salad greens or fresh fruit.

Roasted Red Pepper Aioli

Yield: approximately 2/3 cup

Ingredients:

1/4 cup Roasted red peppers, pureed

1/2 tsp. Garlic, minced

1/2 cup Light mayonnaise

1 each Fresh squeezed lemon

6 each Large basil leaves, minced

1 tsp. Parsley, chopped

to taste Salt

to taste Fresh ground black pepper

Method:
Combine roasted red pepper puree, mayonnaise, garlic, lemon, fresh basil and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration until service. Use a condiment for grilled meat, fish or poultry.

Balsamic Vinaigrette

Yield: 1 cup

Ingredients:

¼ cup Balsamic vinegar

2 tsp. Sugar to taste Salt

to taste Fresh ground black pepper

2/3 cup Olive oil

Method:
Combine Balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve.