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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes. Ingredients:
10 to 12 (10-inch) wooden skewers |
2 pounds unpeeled, large raw shrimp (21/25 count) |
vegetable cooking spray |
2 tablespoons hot sauce |
1 tablespoon olive oil |
1 1/2 teaspoons ancho chile powder |
1 1/2 teaspoons ground cumin |
3/4 teaspoon salt |
16 to 20 (8-inch) soft taco-size corn or flour tortillas |
3 cups shredded cabbage |
1 cup grated carrots |
lime wedges |
Directions:
1. Soak skewers in water 20 minutes.
2. 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.
3. 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.
4. 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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