Thursday, August 19, 2010

Southwest Shrimp Tacos

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

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.

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