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Categories:
shrimp garlic lime zest lime juice gingerroot shrimp cabbage slaw jicama fresh cilantro lime zest lime juice gingerroot salt canola oil corn tortillas
Viewed: 57 - Published at: 4 years agoIngredients
- Shrimp
- 3 cups Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
- 1 Tbsp. lime zest
- 1 Tbsp. lime juice
- 1 Tbsp. gingerroot, peeled, minced
- 144 each uncooked large shrimp, peeled, deveined (31/35 count)
- Slaw
- 2-1/4 qt. coleslaw blend (cabbage slaw mix)
- 3 cups jicama, peeled, julienned
- 1-1/2 cups fresh cilantro, roughly chopped
- 2 Tbsp. lime zest
- 1-1/2 cups lime juice
- 1 Tbsp. gingerroot, peeled, minced
- 1 Tbsp. salt
- Assembly
- 1/2 cup canola oil
- 48 each corn tortillas
Method
- Shrimp: Mix first 4 ingredients; set aside.
- Thread shrimp onto 2 parallel wooden skewers, using 6 shrimp for each pair.
- Refrigerate until ready to use.
- Slaw: Combine ingredients.
- Refrigerate until ready to serve or up to 8 hours ahead of time.
- For each serving: Brush 1 shrimp skewer with 1 tsp.
- (5 mL) oil.
- Grill on high heat 2 min.
- Turn skewer over and brush with 1 Tbsp.
- (15 ml) barbecue sauce mixture.
- Cook 2 min.
- or until shrimp turn pink and opaque.
- Remove shrimp from skewers.
- Grill 2 tortillas 30 seconds.
- Turn tortillas over, brush each with 1/2 Tbsp.
- (7 mL) barbecue sauce mixture and cook 30 seconds more.
- Fill each tortilla with 3 shrimp and 1/4 cup (50 mL) Slaw.
