Shrimp Remoulade Wraps

Nothing speaks like New Orleans better than shrimp and remoulade sauce.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs medium shrimp, cooked and peeled
• 1 1⁄2 cups mayonnaise
• 1⁄2 cup ketchup
• 4  tablespoons Dijon mustard
• 2  shallots, minced
• 1  garlic clove, minced
• 2 -4  tablespoons  prepared horseradish (bottled)
• 1⁄4 cup  rice wine vinegar
• 1⁄2 teaspoon  celery salt
• 1  teaspoon paprika
• 3  tablespoons  seafood seasoning  spices
• 2  teaspoons lemon juice
• 1  teaspoon  hot pepper sauce
• 1⁄2 teaspoon salt
• 6  flour tortillas
•  shredded lettuce
•  avocado, sliced

Directions

1. Chill the cooked shrimp in a large covered bowl in refrigerator for 1 hours
2. Make a remoulade sauce by combining all but last three ingredients in a food processor; blend until smooth.
3. Pour mixture over shrimp, stirring to coat. Marinate shrimp in sauce for an hour or more before serving.
4. Spoon shrimp mixture onto center of the flour tortilla and top with lettuce and avocado slices. Roll into a wrap and cut in half to serve.