Combine shrimp with olive oil, garlic powder, paprika, salt, and black pepper in a bowl and toss to coat evenly.
Cook the shrimp on the grill for about 2 to 3 minutes per side, until they are pink and fully cooked.
In a separate bowl, mix mayonnaise, Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic thoroughly.
Add salt and pepper to the dressing according to your taste preferences.
Heat each tortilla in a skillet for roughly 30 seconds until they are warm and pliable.
Spread a generous layer of the Caesar dressing across the surface of each warm tortilla.
Distribute the grilled shrimp, chopped romaine, and shaved Parmesan cheese evenly over the dressed tortillas.
If desired, sprinkle crumbled bacon and croutons on top of the fillings.
Fold the sides of each tortilla toward the center, then roll them up tightly from the bottom to enclose the ingredients.
Cut the wraps in half and serve them immediately for best taste and texture.
