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Summertime meals call for lighter fare. Try marinated shrimp tacos topped with a refreshing mango slaw.
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño pepper
1 teaspoon McCormick Gourmet™ Lemon Peel
1 tablespoon honey
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Paprika
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1 pound jumbo (16 to 20 count) shrimp, peeled and deveined
3 cups shredded cabbage
1 mango, peeled, pitted and cut into 1/4-inch cubes
2 tablespoons chopped red onion
6 flour tortillas, 6-inch
Mix first 9 ingredients in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
Meanwhile, mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve.
Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.
(Amount per serving)