Garlic Shrimp and Zucchini Wrap

• uncooked shrimp, peeled, deveined, tail-off*↗10
• small zucchini1
• tbs. creamy garlic scape dip, or another garlicky sauce2
• tbs. sour cream↗2
• whole wheat wraps↗2
• tbs. butter↗0.5
• tbs. olive oil↗0.5
• paprika (x2)↗0.25 teaspoon

Step-by-step instructions

1. 1

   Thaw shrimp, if using frozen shrimp. Chop zucchini; heat olive oil in a small skillet over medium-high heat. Add zucchini to skillet, sprinkle with paprika and salt/pepper to taste. Saute for a few minutes until tender-crisp and browned on the outside.

2. 2

   Remove from skillet and set aside. Melt butter in the same skillet over medium-high heat. Add shrimp to skillet, sprinkle with paprika and salt/pepper to taste. Cook for 3-5 minutes until pink all the way through and browned on the outside. Remove and combine with zucchini.

3. 3

   Spread wraps with creamy garlic scape dip. Add half the zucchini/shrimp mixture to each wrap, and top each with a tablespoon of sour cream. Wrap and enjoy!