The main content

Marc Antony's Scampi Wraps



  • 2 tablespoons extra virgin olive oil (EVOO)

  • 4 cloves garlic, crushed

  • 1 teaspoon red pepper flakes

  • 24 deveined shrimp, peeled, tails off – if your fish counter won't do this for you, ask for easy-peels (deveined raw shrimp in shell) and just slide the shells off when you bring them home from the market

  • 1 teaspoon grill seasoning blend, such as McCormick brand Montreal Steak Seasoning, or salt and black pepper


  • 2 hearts of romaine lettuce

  • 3 tablespoons capers

  • 4 anchovy fillets, chopped (optional)

  • 1 lemon, zested and juiced

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 4 spinach or sundried tomato flavored flour tortilla wraps (12 inches in diameter)


Heat a large skillet over medium-high heat. Add EVOO, garlic and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook, stirring frequently, for 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool for 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.

Chop two hearts of romaine and place in a large bowl. Add chopped shrimp and garlic, capers, anchovies and lemon zest and juice. Toss salad, then add EVOO and toss again. Season with salt and pepper.

Blister tortillas in very hot nonstick skillet or over and open flame on a gas burner stovetop for 15 seconds on each side to soften. Pile a quarter of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.