Dinner: Grilled Shrimp and Corn Wraps

This recipe includes superfoods such as:

Lemon

Health benefits of Grilled Shrimp and Corn Wraps

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 pound peeled and deveined large shrimp
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 cup fresh corn kernels (from 2 large ears)
1 celery rib, finely chopped
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/3 cup mayonnaise
1/2 teaspoon hot paprika
1/8 teaspoon cayenne pepper
1 1/2 cups shredded napa cabbage
Four 10-inch flour tortillas

Instructions

Light a grill or heat a grill pan. In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Transfer to a plate.
Heat the remaining 1 tablespoon of olive oil in a medium skillet. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the celery, lemon juice, garlic, mayonnaise, paprika and cayenne and season with salt and pepper. Stir in the shredded cabbage.
Quickly warm the tortillas on the grill. Spread the tortillas on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.