Laptop Lunches #186

Avocado-shrimp wrap (recipe below), baby carrots, ricotta dip, chocolate-pecan yogurt, and mini apple halves.

(An aside: today, in my Shrimp Eating Quest post-freezer-door-open-all-night incident, I learned that toast with mashed avocado, salt, pepper, and shrimp on top is actually not a bad breakfast.)

The wrap was improvised from a few recipes I saw online. This is the "what was in my apartment" version. You have to start by making a remoulade.

Remoulade
Servings: About 4

1/4 cup light mayo
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce (or to taste)
1/2 scallion, thinly sliced
1/4 celery rib, minced
1/2 teaspoon lemon juice

Mix all ingredients well.


Then you can make the wrap.

Avocado-Shrimp Wrap
Serves: 1

1 fajita-sized flour tortilla
3 slices avocado
About 6 cooked shrimp
Remoulade (above)

Mix shrimp and remoulade, enough to coat (maybe a few tablespoons). Coat tortilla with a thin coating of remoulade as well (to serve as glue). Arrange coated shrimp in a line down the center of the tortilla. Arrange avocado slices on top. Roll carefully and somewhat tightly, but not too tightly or everything will squirt out the sides. Cut in half.