Instructions

1. Remove the shells from the shrimp by splitting the shell open down the back. If you see a black or grey line down the back of the shrimp, remove that with the tip of a sharp knife under running water. The water should easily rinse the black matter away.

2. Saute the shrimp in a non-stick pan on medium-high heat. The shrimp are cooked when they turn from a grayish pink to a white and brighter pink. The inside of the shrimp is no longer translucent but opaque. It shouldn't take more than a few minutes based on the size of the shrimp.

3. Julienne your choice of vegetables. Julienne means cutting the vegetables into matchstick-size pieces. For a crunch, choose from carrots, celery, scallions, onions, lettuce, soy bean sprouts, water chestnuts, celery root or jicama.

4. Prepare a light dressing. If you want an Asian-inspired wrap, select from garlic, ginger, soy sauce, sesame oil and rice vinegar. If you prefer a spicy wrap, choose red pepper flakes, chili oil, coriander, lime juice and ground cumin. A classic dressing for shrimp is mayonnaise combined with dill, lemon zest and a splash of lemon juice.

5. Toss the cooked shrimp and vegetables with the dressing. You want enough dressing to moisten and flavor the filling but not so much it soaks through the wrap and makes it soggy.

6. Lay the wrap flat. Choose from flour tortillas, lettuce leaves, pita bread, Chinese pancakes -- the kind used for mu shu pork -- or even thin slices of bread with the crust removed. The crust makes it more difficult to wrap. If you're ambitious, use rice paper for the wrap.

7. Place the filling on the wrap about one-third from the top and an inch from either side. Fold the top third of the wrap over the filling. If desired, tuck each side over the folded down top portion of the wrap to form the beginning of a package, like a burrito. Keep rolling until you reach the end of the wrap.