1teaspooncanned chipotle pepper in adobo saucefinely chopped
126-inch flour or corn tortillas
fresh cilantrofor serving (optional)
lime wedgesfor serving (optional)
Prepare the Shrimp
If using frozen shrimp, thaw them out. If using fresh, peel and devein them.
Rinse shrimp and pat dry with a paper towel. In a small bowl whisk to combine olive oil, garlic, cumin, chili powder, and salt. Add the shrimp to a zip-top bag and pour the oil mixture over the shrimp. Seal the bag and gently massage the shrimp to coat with the mixture. Chill no less than 30 minutes in the refrigerator.
Prepare the Slaw
Meanwhile, cut, core and shred the cabbage. Place it in a large bowl.
Zest and juice the lime.
In a small bowl combine the lime peel, lime juice, red wine vinegar, sugar, and season with salt, to taste. Mix well, then pour over the shredded cabbage. Toss to coat; set aside at room temperature, tossing now and then to ensure the lime mixture coats the cabbage well.
Prepare the Chipotle Sour Cream
In a small bowl combine sour cream and chipotle, then place in the refrigerator, until needed.
Grill the Shrimp
Thread shrimp on 10-inch metal skewers (or wooden skewers, soaked in water for 30 minutes), while the grill pan is heating.
Add shrimp to grill and cook 3 to 4 minutes. Turn and cook an addition 3 to 4 minutes. The shrimp are done when they are opaque and have a slit brown crust. Remove the skewers from the grill and then remove shrimp from skewers.
To Serve: Prepare the tortillas by grilling them or per package instructions. Spread the chipotle sour cream onto the prepared tortillas, then top with three of the shrimp. Add a spoon full of the slaw on top of the shrimp, then sprinkle with cilantro and pass lime wedges!
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