While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Eat fresher and lighter in the summer with grilled shrimp tacos topped with mango coleslaw.
1 pound jumbo shrimp, peeled and deveined
1/2 cup Lawry's® Caribbean Jerk Marinade with Papaya Juice , divided
1 package (14 ounces) shredded coleslaw mix
1 large ripe mango, peeled, seeded and chopped
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
6 (8-inch) flour tortillas
Place shrimp in large resealable bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 15 minutes. Meanwhile, mix coleslaw mix, mango, bell pepper and cilantro in large bowl. Add remaining 1/4 cup 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 just until shrimp turn pink.
To serve, place 1/2 cup of the coleslaw mixture on each tortilla; top with shrimp. Serve with remaining coleslaw on the side.
(Amount per serving)