Preparation / Directions:
Place prawns in large plastic bag with mixture of next 3 ingredients. Press air out of bag; close top securely.
Refrigerate 30 minutes; turn bag over once. Sauté vegetables in hot oil in large skillet over high heat 4 minutes; remove.
Add shrimp and marinade; cook, stirring, about 2 minutes, or until shrimp are pink. Return vegetables to pan; heat through.
To serve, wrap tortilla around desired amount of shrimp, vegetables and salsa.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces