Preheat your grill to medium-high heat.
In a large bowl, toss the shrimp with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from the grill and set aside.
Lay out the flour tortillas on a clean surface. Spread a generous amount of Caesar dressing on each tortilla.
Layer the chopped romaine lettuce, shredded carrots, grilled shrimp, and grated Parmesan cheese on each tortilla.
Sprinkle fresh parsley over the top.
Roll up each tortilla tightly, folding in the sides as you go, to form a wrap.
Serve the wraps immediately with extra Caesar