Lemon Corn Shrimp Wraps

Melt butter over medium heat and cook corn in a large skillet until charred, about 4 minutes. Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.

Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Wipe out large skillet and heat back to medium-high heat, then sauté the shrimp until cooked through and pink, about 3 minutes.

In a large mixing bowl, combine corn, onion, ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard. Mix in lettuce and divide filling between four large wraps.

Divide shrimp across wraps, squeeze caramelized lemon wedges, then fold each wrap.