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Grilled Shrimp Tacos with Charred Jalapeno Lime Slaw and Cilantro Cream

Recipe bySlegersc

36 shrimp, peeled and deveined
12 corn tortillas

Shrimp seasoning:
1/4 c Old Bay
1/4 c chili powder
1 T celery slat
1 T cayenne pepper

Charred Jalapeno Lime Slaw:
1/2 head cabbage, sliced thinly
1/2 c sugar
1 c diced tomatoes
1 c corn (frozen is ok if defrosted)
1/2 c lime juice
2 T cilantro
3 jalapenos, grilled or roasted, diced with seeds
2 oz beer

Cilantro Sour Cream:
8 oz sour cream
4 oz lime juice
1/2 oz chopped cilantro
4 oz mayo
2 oz honey

  1. Mix the Old Bay, chili powder, celery salt and cayenne pepper in a large metal bowl.  Toss in the shrimp, coat well and refrigerate.
  2. For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and the beer; let it marinate (can make day in advance)
  3. To make the cilantro cream, mix the sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in a small bowl and refrigerate.
  4. Evenly cook the shrimp on a hot grill.  When all shrimp are done pull them off the grill and put them in a bowl.  Quickly grill the tortillas to soften them.  Put the slaw and shrimp in the softened tortillas and drizzle with cilantro cream.



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