Greek-Style Grilled Jumbo Shrimp Wraps

• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice radishes.
• Cut half the tomato into 1/4-inch pieces. Thinly slice remaining tomato into half-moons.
• Drain olives.
• Cut half the feta block into 1/2-inch cubes. Crumble the remaining feta.
• Divide remaining garlic spread between flatbreads and spread evenly.
• Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.

TESTER: I put shrimp prep here so cx doesn't have to go back in to rinse shrimp when they are already outside grilling. Please advise if this works.

• Add 1 tsp (2 tsp) pesto, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a large bowl. Season with salt and pepper, then whisk to combine.
• Add olives, diced tomatoes, feta cubes, half the cucumbers and half the radishes to the bowl with dressing. Toss to combine.

• Bring flatbreads, remaining cucumbers, remaining radishes, sliced tomatoes and an unlined baking sheet to the grill (use 2 baking sheets for 4 ppl). (NOTE: These are your wrap fillings!)
• Arrange flatbreads on the grill. Grill on one side until toasted, 2-3 min.
• Transfer flatbreads to the baking sheet, grilled-side up.

• Add shrimp, remaining pesto and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
• Place shrimp on the grill. Close lid and grill, flipping shrimp once, until cooked through, 2-3 min per side.**