Udang Bawang Putih dan Bungkus Zucchini

Instructions

1. Thaw shrimp, if using frozen shrimp. Chop zucchini; heat olive oil in a small skillet over medium-high heat. Add zucchini to skillet, sprinkle with paprika and salt/pepper to taste. Saute for a few minutes until tender-crisp and browned on the outside.
2. Remove from skillet and set aside. Melt butter in the same skillet over medium-high heat. Add shrimp to skillet, sprinkle with paprika and salt/pepper to taste. Cook for 3-5 minutes until pink all the way through and browned on the outside. Remove and combine with zucchini.
3. Spread wraps with creamy garlic scape dip. Add half the zucchini/shrimp mixture to each wrap, and top each with a tablespoon of sour cream. Wrap and enjoy!