Cajun Shrimp and Cucumber Wraps

In this one the delightfully spicy Cajun shrimp get a cool contrast:
(makes 4 servings)

1/4 cup freshly squeezed* lemon juice
4 T. EVOO, divided
1&1/2 t. Cajun seasoning, divided
1/8 t. freshly* ground pepper
1 lb. uncooked large shrimp, peeled and deveined (tails removed)
8 Butter* lettuce leaves
4 flatbread wraps or spinach* flour tortillas
2 small Persian* cucumbers, cut lengthwise into quarters
4 thin slices red onion
1/4 cup fresh parsley leaves

In a small bowl, whisk lemon juice, 3 T. oil, 1 t. Cajun seasoning, and pepper. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over med. high. Add shrimp; cook and stir until shrimp turn pink. Place lettuce on flatbread wraps; top with cucumbers, onion, parsley, and shrimp. Drizzle with dressing; roll up, and if desired, secure with toothpicks. Serve with Lays Potato Chips*, and frozen red grapes*.

Be Thankful today!!

Love,

MM