Grilled Shrimp and Corn Wraps

From food & wine magazine - my wife loves this reicpe. I lost it, and rreently found it again, It is a very delicious healthy summer meal.

• Ready In: 25 mins
• Serves: 4
• Yields: 10 Wraps

Ingredients

• 1  lb  peeled and deveined large shrimp
• 3  tablespoons extra virgin olive oil
•  salt & freshly ground black 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 napa cabbage, shredded
• 4 (10 inch)  flour tortillas

Directions

1. Heat a grill. While it is warming, 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. Keep warm.
2. Heat the remaining 1 tablespoon of olive oil in a medium frying pan. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the next 6 ingredients and season with salt and pepper. Stir in the shredded cabbage.
3. Warm the tortillas quickly on the grill. Spread them 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.
4. Delicious!