Shrimp Corn Tortillas

• 1 bag frozen salad shrimp, defrosted and patted dry (see note)
• 7" corn tortillas (as many as you need)
• 1 bag of arugula
• 1 large chopped tomato
• sauce:
• 3 tbsp light Dukes Mayo
• 2 tsp prepared horseradish
• 2 tbsp pickle relish
• smoked paprika and ground cumin to taste

1. Begin by cooking up the tortillas.
2. Using spray oil (avocado is best) spray the sides of the number of tortillas you plan to use
3. Place each in a non-stick pan over medium heat until warmed through and pliable.
4. Remove from the pan, fold over to hold shape, and set each aside.
5. Once those are done, and using the same pan, place 1 tsp of oil in the pan
6. While it's heating up, toss the baby shrimps with the paprika and cumin
7. Put into the pan, set over medium heat, and heat through (there will be juice; drain as necessary).
8. Once warmed, remove and set aside
9. Fill each tortilla with some shrimp, followed by tomato and lettuce, and top with the sauce.

THE SAUCE

Mix together the relish, mayo, and horseradish.

[NOTE: if you do not want to use corn, you can replace it with a low-carb flour tortilla and only warm them in the microwave)