Heat 2 tablespoons of olive oil in a skillet over medium heat. Season 1 pound of large shrimp with garlic powder, salt, and pepper. Sauté the shrimp for 2-3 minutes on each side until they turn pink and opaque, ensuring not to overcook them. Once done, transfer the shrimp to a plate and let them cool slightly while preparing the salad.

In a large mixing bowl, combine 2 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, and ½ cup of grated Parmesan cheese. Drizzle about ¼ cup of Caesar dressing over the mixture and gently toss until everything is evenly coated.

Once the shrimp have cooled, add them to the salad mixture. Gently toss to combine, being careful to keep the shrimp intact.

To make wrapping easier, warm 4 large flour tortillas in the microwave for about 15-20 seconds until they are pliable. Spoon a generous amount of the shrimp and salad mixture along the center of each tortilla. Fold in the sides and roll tightly from the bottom up.

Cut the assembled wraps in half diagonally for a beautiful presentation. Optionally, sprinkle with extra Parmesan, cracked black pepper, or serve with fresh lemon wedges.