Golden-Crusted BBQ Shrimp Wraps

• Meanwhile, add cabbage, vinegar, and 1 tsp (2 tsp) sugar to a large bowl. Season with salt and pepper. Toss to coat.
• Make a small cut in the package of crispy shallots. Gently crush shallots in the package with your hands or a heavy-bottomed pan until shallots are in fine crumbs.
• Combine crispy shallot crumbs, panko and 1 tsp (2 tsp) oil in a medium bowl.

• Line a baking sheet with parchment paper.
• Measure out 2 tbsp (4 tbsp) mayo to coat shrimp. (NOTE: Reserve remaining mayo for BBQ-mayo sauce in step 4.)
• Pat shrimp dry with paper towels. Add shrimp, measured mayo and remaining BBQ seasoning to prepared baking sheet. Season with salt, pepper and toss to coat.
• Top with crispy shallot mixture, pressing down gently to adhere.

• Roast shrimp in the bottom of the oven until topping is golden-brown and tilapia is cooked through 5-8 min.**
• Meanwhile, thinly slice cucumber. Season with salt and pepper.
• Combine BBQ sauce and remaining mayo in a small bowl. This is your dipping sauce.

• When shrimp is almost done, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

• Arrange tortillas on a clean surface. Spread some of the BBQ-mayo sauce down the middle of each tortilla.
• Top with spring mix, marinated cabbage, shrimp and cucumbers.
• Divide potato wedges and wraps between plates.
• Serve with remaining BBQ-mayo dip alongside.

If you've opted to get shrimp, Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Pat shrimp dry with paper towels. Add shrimp, measured mayo and remaining BBQ seasoning to prepared baking sheet. Season with salt, pepper and toss to coat. Top with crispy shallot mixture, pressing down gently to adhere.