Here is a wonderful, easy, and light SPRING recipe!
ingredients
¼ c. extra-virgin olive oil
3 tbsp. freshly chopped cilantro
Juice of 3 limes, divided
kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined
¼ head red cabbage, shredded
¼ c. mayonnaise *(see note below)
1 tbsp. sriracha
4 medium tortillas
directions
In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.
Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.
Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and Sriracha. Season with salt.
Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side. Grill tortillas until charred, 1 minute per side.
Serve shrimp in tortillas with slaw
*NOTE: Since I’m not a huge mayo fan, I substituted a few tablespoons of olive oil.
(recipe found on http://www.delish.com)