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Connie Jo Negrete | CoServ

Spicy grilled shrimp and a crunchy, citrusy slaw create satisfying tacos that are “great to share on a warm summer day,” Negrete says.

1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce
2 cloves garlic, minced
2 tablespoons fresh lime juice
1/4 teaspoon ground chipotle pepper (or other chile pepper)
2 pounds medium Texas Gulf shrimp, peeled and deveined

1/2 head green cabbage, cored and shredded
1/2 head red cabbage, cored and shredded
5–6 medium carrots, peeled and shredded
1 small bunch cilantro—stems removed—coarsely chopped
Juice from 5 limes
Juice from 1 lemon
1/2 cup olive or vegetable oil
2 tablespoons agave nectar
Corn tortillas, for serving
Lime wedges, for serving

1. Shrimp: In a food processor, combine the salt, pepper, chipotle peppers, garlic, lime juice and ground chipotle, and purée until smooth. Place the shrimp in a gallon plastic bag and pour in the chipotle marinade. Seal bag and toss until shrimp is evenly coated with marinade, then refrigerate 1–2 hours.

2. Slaw: Combine the cabbages, carrots and cilantro in a large bowl. Combine the citrus juices, oil and agave nectar in a glass jar with a lid, and shake to combine. Pour the dressing over the vegetables, toss to combine, then cover and refrigerate until needed.

3. Heat a grill to medium and lightly oil the grate. Drain shrimp in a colander and discard excess marinade. Thread shrimp onto metal skewers, or bamboo skewers that have been soaked in water for at least 30 minutes. (Alternatively, you can grill shrimp in a grill basket. See recipe for Grilled Shrimp With Lemony Orzo and Feta for method.) Grill shrimp about 3 minutes per side, until opaque, then remove from heat.

4. Serve grilled shrimp with the slaw, tortillas and lime wedges on the side.

Serves 4–6.