Roll with grilled shrimp, avocado, bacon and remoulade dip

Ingredients:

Shrimp and Bacon Flatbread

• 0.5 kg shrimp (21 – 25 pcs.), peeled, deveined and tailed
• 0.5 kg fatty bacon
• 4 large wheat tortillas (30 cm diameter), lightly toasted
• 2 tbsp. l. smoked paprika
• 2 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp. granulated sugar
• 3/4 tsp salt
• 0.5 tsp ground coriander
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 4 tbsp (60 g) salted butter
• 2 avocados, cut into medium cubes
• 2 plum tomatoes, diced into medium cubes
• 2 tablespoons orange juice

Cajun Remoulade Sauce

• 1 cup mayonnaise
• 1 tbsp capers, chopped
• 1 tbsp hot sauce
• 1 tbsp lemon juice
• 1 tbsp honey mustard
• 1 tbsp. l. chopped parsley
• 1 tbsp sweet relish
• 1 clove of garlic, grated

Preparation:

1. Preheat grill to medium-high heat.
2. Grilled shrimp in butterIn a bowl, combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper, and cayenne pepper. Melt the butter in a small saucepan over medium heat. Add the spice mixture and cook for 3 minutes, stirring constantly, until fragrant. Cool, then add the shrimp, stir, and let sit for 15 minutes.
3. Place bacon slices across the grill grate and cook for 2–3 minutes per side, until crisp. Transfer to a plate lined with paper towels.
4. Grill the shrimp for 1–2 minutes per side, until charred. Let rest, then cut each shrimp into 3 pieces.
5. Cajun Remoulade Sauce: in a bowl, mix mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic. Season with salt and pepper to taste.
6. Separately, season the avocado and tomatoes with orange juice. Season with salt and pepper. Place a tablespoon of remoulade on each tortilla, top with the avocado and tomatoes, 2 slices of bacon, and fried shrimp. Wrap tightly and serve with the remoulade dip.