1 lb large shrimp, peeled and deveined

2 Tbsp olive oil

1 tsp garlic powder

½ tsp smoked paprika

Salt and freshly ground black pepper, to taste

4 large flour tortillas or wraps

2 cups Romaine lettuce, chopped

¼ cup grated Parmesan cheese

½ cup Caesar dressing (store-bought or homemade)

1 Tbsp fresh lemon juice

Optional: fresh ground black pepper and extra Parmesan for garnish

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Preheat grill or grill pan to medium-high heat.

In a bowl, toss shrimp with olive oil, garlic powder, smoked paprika, salt, and pepper.

Grill shrimp for 2–3 minutes per side until opaque and charred. Remove and drizzle with lemon juice.

Warm tortillas briefly in a dry skillet or microwave until pliable.

Lay tortillas flat and layer chopped Romaine in the center of each.

Top the lettuce with grilled shrimp and sprinkle Parmesan evenly.

Drizzle Caesar dressing over the shrimp and lettuce.

Fold in sides, roll tightly, and if desired, grill each wrap seam-side down for 1 minute to seal and crisp.

Slice in half on a diagonal and serve immediately.