Ingredients:10 to 12 (10-inch) Wooden Skewers
2 lbs Unpeeled, Large Raw Shrimp (21/25 count)
Vegetable Cooking Spray
2 Tbsp Hot Sauce
1 Tbsp Olive Oil
1 1/2 Tsp Ground Cumin
3/4 Tsp Salt
16 to 20 (8-inch) Soft Taco-Size Corn or Flour Tortillas
3 cups Shredded Cabbage
1 cup Grated Carrots
Lime Wedges
Directions:
Soak skewers in water 20 minutes. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.
No comments:
Post a Comment