Chili-Rubbed Shrimp Wraps | Emerils.com

Ingredients

• 8 tablespoons olive oil
• 1/4 cup plus 1 tablespoon freshly squeezed lime juice
• 3 tablespoons chopped fresh cilantro
• 4 teaspoons minced garlic
• 1 teaspoon Mexican chili powder
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 cup sour cream
• 3/4 teaspoon salt
• Four 14-inch flour tortillas
• 8 ounces red-leaf lettuce, rinsed, spun dry, and cut into 1-inch piecess
• 1 medium tomato, diced
• 1 Hass avocado, halved, seeded, and thinly sliced
• 1/2 cup grated Monterey Jack or pepper Jack cheese