Marc Antony's Scampi Wraps

Ingredients

• 3 tablespoons capers 
• 4 cloves garlic crushed
• 1  lemon zest juiced
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 24  shrimp raw deveined peeled for you, ask for easy-peels ( shrimp in shell
• 1 teaspoon pepper flakes red
• 2  hearts romaine 
• 1 teaspoon salt and pepper black (recommended: Montreal seasoning)
• 4 12-inch sun-dried tomato flour tortilla wraps flavored ()

Equipment

• bowl
• frying pan
• grill
• stove
• cutting board

Directions

1. Heat a large skillet over medium high heat.
2. Add oil, garlic and crushed pepper flakes.
3. Add shrimp and season with grill seasoning or salt and pepper. Cook, stirring frequently, 3 minutes or until shrimp are pink and firm.
4. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
5. Chop 2 hearts of romaine and place in a large bowl.
6. Add chopped shrimp and garlic, capers, anchovies lemon zest and juice. Toss salad, then add oil and re-toss. Season with salt and pepper.
7. Blister tortillas in very hot nonstick skillet or over open flame on gas burner stove top for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.