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.
A summertime favorite for cookouts and picnics – shrimp tossed with coleslaw. In this unique version, chili-marinated shrimp are grilled before tossing with the coleslaw, mango and lime vinaigrette.
1/3 cup lime juice
1/4 cup olive oil
2 tablespoons honey
1 package McCormick® Gluten-Free Chili Seasoning Mix
1 pound jumbo or extra-large shrimp, peeled and deveined
1 package (14 ounces) shredded coleslaw mix
1 large ripe mango, peeled, seeded and chopped (1 cup)
1/2 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
Mix lime juice, oil, honey and Seasoning Mix in small bowl until well blended. Place shrimp in large resealable plastic 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 marinade; toss to coat. Cover. Refrigerate until ready to serve.
Remove shrimp from marinade. Discard any remaining marinade. Place shrimp in grill basket, grill rack or thread onto skewers.
Grill over medium heat 2 to 3 minutes per side or until shrimp turn pink. Cool shrimp then coarsely chop. Add to coleslaw mixture; mix well.
Test Kitchen Tip: If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with shrimp. This prevents them from burning when on the grill.
(Amount per serving)