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. Saute 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. Makes 4 to 6 servings.