Caesar-flavored wrap goes together in a snap

This dinner is wrapped and ready to eat. Shrimp, Caesar dressing, romaine lettuce and Parmesan cheese fill tortillas for a quick summer supper.

If you buy pre-cooked shrimp, washed, ready-to-eat Romaine lettuce, grated Parmesan cheese and bottled Caesar salad dressing, you don't have to heat up the kitchen and this dinner can be ready in 10 minutes.

Look for a reduced-fat Caesar dressing. I've also included a quick homemade dressing recipe.

Tips: Whole wheat tortillas can be used. Look for a Caesar dressing that has about 16 calories per tablespoon.

SHRIMP CAESAR WRAP

2 teaspoons olive oil

6 anchovies, rinsed

3⁄4 pound medium shrimp, peeled and cut in half

4 (10-inch) flour tortillas

1⁄4 cup Quick Caesar Dressing (recipe follows) or low-fat bottled

6 large Romaine lettuce leaves

2 tablespoons freshly grated Parmesan cheese

Freshly ground pepper

2 ripe tomatoes, sliced

Preparation

Heat oil in a medium nonstick skillet over medium-high heat. Add anchovies and sauté 30 seconds. Add shrimp and sauté two minutes. Remove skillet from heat and leave shrimp in skillet to finish cooking.

Wrap tortillas in paper towels and heat in microwave oven on high for 30 seconds to soften. Discard paper towels and place tortillas on a counter top. Spread dressing over each. Tear lettuce into bite-size pieces. Place evenly over dressing. Sprinkle Parmesan over lettuce.

Spoon shrimp onto lettuce, adding any juices from skillet. Add pepper, to taste. Fold in edges and tightly roll up tortilla to make a neat package. Slice in the middle and divide between two dinner plates. Add sliced tomatoes on the side. Makes two servings.

QUICK CAESAR DRESSING

4 anchovy fillets, mashed

1 medium garlic clove, crushed

4 teaspoons Worcestershire sauce

4 teaspoons olive oil

4 teaspoons lemon juice

1 tablespoon mayonnaise

Preparation

Place anchovies, garlic, Worcestershire sauce, olive oil and lemon juice in the bowl of a food processor and blend thoroughly, or mash together by hand. Add the mayonnaise and blend. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.