AuthorBiteSizedLambanog-infused shrimp wraps? Nice!
In a bowl season the shrimps with paprika, ground black pepper and salt.
Heat up the skillet or pan and add olive oil. Sauté the garlic and add the shrimps.
Continue to cook the shrimp until slightly charred. Pour the lambanog and calamansi juice and Sauté again for about 1-2 minutes. When done remove from heat and set aside.
Toast the tortilla wrappers in another flat pan until lightly browned, about one minute on each side.
To assemble, fill each tortilla wrapper with 2-3 pieces of lettuce leaves, avocado slices, 3 pieces of cooked shrimp, and kinchay.
Fold the tortilla wrapper from the bottom then side to side. Serve with a slice of lime and cold beer.
Ingredients
Directions
In a bowl season the shrimps with paprika, ground black pepper and salt.
Heat up the skillet or pan and add olive oil. Sauté the garlic and add the shrimps.
Continue to cook the shrimp until slightly charred. Pour the lambanog and calamansi juice and Sauté again for about 1-2 minutes. When done remove from heat and set aside.
Toast the tortilla wrappers in another flat pan until lightly browned, about one minute on each side.
To assemble, fill each tortilla wrapper with 2-3 pieces of lettuce leaves, avocado slices, 3 pieces of cooked shrimp, and kinchay.
Fold the tortilla wrapper from the bottom then side to side. Serve with a slice of lime and cold beer.
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