Tuesday, July 27, 2010

Southwest Shrimp Tacos

I am in the midst of taking exams this week, but I wanted to post this recipe, found in this month's Southern Living magazine. They are scumptious!

Hang in there, and I will be back within the next day or two full force!  I have so much waiting to share :).


Southwest Shrimp Tacos

10 to 12 (10 inch) wooden skewers

2 lbs. unpeeled, large raw shrimp (21/25 count)

Vegetable cooking spray

2 Tbsp. hot sauce

1 Tbsp. olive oil

1 ½ tsp. ancho chile powder

1 ½ tsp. ground cumin

¾ tsp. salt

16 to 20 (8-inch) soft taco size corn or flour tortillas

3 cups shredded cabbage

1 cup grated carrots

Lime wedges

Soak skewers in water 20 minutes. 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 degrees (medium-high)
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 turns pink. Grill tortillas on each side until warmed. Combine cabbage and carrots. Remove shrimp from skewers before seving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

See you soon,
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