Shrimp:
1 pound medium (36-40 count) shrimp, peeled & deveined
1/4 cup olive oil
Marinade:
1/2 cup orange juice
1/2 teaspoon dried oregano
Pinch cayenne pepper
1/2 teaspoon finely minced garlic
Salt
Pepper
In a large bowl, whisk together oil, orange juice, oregano, cayenne, garlic, salt and pepper. Reserve 1/4 cup of the marinade for the slaw. Put shrimp in a zip top bag and pour half the marinade over the shrimp. Seal bag and marinate at room temperature for 15 minutes.
Slaw:
1/8 cup chopped fresh cilantro
2 cups finely shredded cabbage
1/2 cup Mandarin (or fresh) orange sections
1/4 cup diced red onion
1/4 cup diced tomato
1/4 cup diced red bell pepper
1/8 cup chopped jalapeno pepper
1/4 cup marinade (above)
Salt
Pepper
In a large bowl, add marinade, cilantro, cabbage, oranges, red onion, tomato, red bell pepper, jalapeno, salt and pepper. Toss well to coat and set aside to allow flavors to blend.
Tacos:
12 corn tortillas
Slaw
Plain Greek yogurt or sour cream for garnish (optional)
Avocado, peeled & sliced (optional)
Heat a grill or grill pan to medium-high heat. Remove shrimp from marinade and discard marinade; grill about 5 minutes or just until done. Do not overcook shrimp. Remove shrimp from grill. Place tortillas on the grill for 20 seconds to heat them up. For each taco, place grilled shrimp, into a tortillas and top with slaw. Garnish with Greek yogurt or sour cream & avocado slice (optional). YUM!!!!
This recipe is shared February 25 - March 1, 2018
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
