CHIPOTLE BBQ SHRIMP TACOS
Juice from 1 lime
1 cup loosely packed fresh cilantro, chopped
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1/2 cup mayonnaise
16 ounces coleslaw blend/cabbage slaw mix
1 cup sweet barbecue sauce
2 tablespoons chopped canned chipotle peppers in adobo sauce
1 1/2 pounds uncooked deveined, peeled medium shrimp
12 corn tortillas (6 inch)
Heat grill to medium-high heat. Mix cilantro, mayo and lime juice until blended. Add to coleslaw blend in large bowl; mix lightly. Refrigerate.
Combine barbecue sauce and peppers.
Thread shrimp onto skewers. Grill 4 to 6 minutes, or until shrimp turn pink, turning and brushing frequently with barbecue sauce mixture. Remove shrimp from grill; set aside.
Add tortillas to grill; cook 30 seconds on each side or just until warmed.
Remove shrimp from skewers; place on tortillas. Top with coleslaw; fold in half. Makes 6 servings.