Beatm in 6...Go Blazers...Wear Portland Trailblazers gear today in the Retail Market and get 15% OFF your order. Give this Cinco de Mayo Grilled Shrimp Taco recipe a shot this weekend… Serves: 6 1/4 cup olive oil 1/4 cup lime juice 2 tablespoons chopped fresh cilantro 2 tablespoons Jalapeno peppers, diced 1 tablespoon honey 1/2 teaspoon garlic powder 1/2 teaspoon salt 1 pound (21 to 25 count) shrimp, peeled and deveined 6 flour tortillas, 6-inch Jalapeño Mango Slaw: 3 cups shredded cabbage 1 mango, peeled, pitted and cut into 1/4-inch cubes 2 tablespoons chopped red onion Directions . Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes. . Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve. . Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm. . Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately. PNWB will happily guide you through any recipe to make any occasion a huge hit. Check out some of our recipes on our website and share some of your own too at pacificnwbest.
Posted on: Fri, 02 May 2014 19:39:29 +0000
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