Photo: Jennifer Davick; Styling: Missie Neville Crawford
Total Time
34 Mins
Yield
Makes 8 servings

Serve with hot sauce, Mexican crema or regular sour cream, and chopped radishes.

How to Make It

Step 1

Soak skewers in water 20 minutes.

Step 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.

Step 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.

Step 4

Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

Ratings & Reviews

moxieme's Review

moxieme
September 29, 2010
This recipe is very spicy which suits me just fine but may easily be to spicy for some. Once you load your tortilla with shredded cabbage, carrots, radishes, avacodo and sour cream it cools it down. Served with creamy chipolte sauce and grilled corn. Will make again for sure.

schnauzerlover's Review

schnauzerlover
September 04, 2010
Has potential: This was very spicy, too much hot sauce for my taste (and I like a good kick of heat.) It was basically good enough to try again, so I'm planning on reducing hot sauce to half, supplementing liquid with lime juice or something else neutral if I want to marinade for awhile (to avoid making ceviche.) I used 1 pound shrimp to test - good idea I think until adjustments are worked out.