Recipe: Grilled Shrimp Tacos with Jalapeno Mango Slaw

GRILLED SHRIMP TACOS WITH JALAPENO MANGO SLAW

"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
2 tablespoons dried diced Jalapeno peppers (or fresh, to taste)
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 pound jumbo shrimp (16 to 20 count), 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 oil, lime juice, cilantro, jalape o peppers, honey, garlic powder and salt 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, TO MAKE THE SALSA:
Mix cabbage, mango and onion in large bowl. Add reserved marinade; toss to coat. Cover. Refrigerate until ready to serve.

TO COOK THE SHRIMP:
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.

Makes 6 servings
Adapted from source: McCormick