Recipe of the Day: Spicy shrimp tacos on the grill | Belleville News-Democrat

CHIPOTLE BBQ SHRIMP TACOS

SLAW MIX:

Juice from 1 lime

1 cup loosely packed fresh cilantro, chopped

1/2 cup mayonnaise

16 ounces coleslaw blend/cabbage slaw mix

SHRIMP BASTING:

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.

Kraftrecipes.com