Citrus Corn Shrimp Wraps

I'm always looking for new and interesting recipes to spice up lunches and dinners.  Believe it or not I found this gem on the back of a Libby's can of corn kernels.  It didn't disappoint!

1 lb shrimp (peeled and deveined)

2 Tbsp olive oil

1 tsp lemon zest

1 garlic clove, minced

1/2 tsp ground black pepper

1 can (15 oz) whole kernel sweet corn (drained)

1/2 cup thinly sliced red onion

2 lemons, juiced

1/2 tsp Dijon mustard

1 cup bibb lettuce, chopped

4 whole wheat tortilla wraps

In a mixing bowl combine shrimp, olive oil, lemon zest, garlic and pepper.  Saute in a skillet until shrimp is cooked through and pink, about 3 minutes.  

Combine corn, onion, lemon juice and mustard in mixing bowl.  

Divide corn mixture and lettuce between four large wraps.  

Add shrimp, then fold each wrap.  

Makes 4 servings.  Serve with guacamole and/or sour cream.