Ingredients

• 2 tablespoons smoked paprika
• 2 teaspoons granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon granulated sugar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 tablespoons salted butter
• 1 pound shrimp (21-25 count), peeled, deveined and tails removed
• 1 pound thick-cut bacon
• 1 cup mayonnaise
• 1 tablespoon capers, drained and chopped
• 1 tablespoon hot sauce
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey mustard
• 1 tablespoon chopped fresh parsley
• 1 tablespoon sweet relish
• 1 clove garlic, grated
• Salt and freshly ground black pepper
• 2 avocados, medium dice
• 2 Roma tomatoes, medium dice
• 2 tablespoons fresh orange juice
• 4 large 12-inch flour tortillas, very lightly grilled til' just charred and beginning to bubble

Instructions

1. For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
2. Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
3. Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
4. For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
5. Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.