Heat the oil in a large skillet over medium heat.

Add in your raw shrimp in a single layer and sprinkle with lemon-pepper seasoning and sea salt to taste.

Cook until your shrimp become pink and opaque, around 2 minutes on each side.

Once your shrimp are finished cooking, allow them to cool until ready to handle.

Chop cooked shrimp into small bite-size pieces.

In a medium bowl, combine the mayonnaise, yogurt, lemon juice, and mustard. Add in the chopped shrimp, celery, shallot, cilantro or parsley, and baby peas. Stir well to combine.

Often sprouted wheat tortillas will become softer and more pliable when heated a bit, so keep this in mind if you're using a brand such as Ezekiel.

Lay one tortilla wrap on a clean surface. Arrange 2 Romaine leaves on top of it as shown. Add a large spoonful of your shrimp salad mixture.

Fold in the sides of your wrap almost enough so they touch, then roll it up.

Slice in half and enjoy!