Food

Connie Jo Negrete | CoServ

Spicy grilled shrimp and a crunchy, citrusy slaw create satisfying tacos that are “great to share on a warm summer day,” Negrete says.

Shrimp
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce
2 cloves garlic, minced
2 tablespoons fresh lime juice
1/4 teaspoon ground chipotle pepper (or other chile pepper)
2 pounds medium Texas Gulf shrimp, peeled and deveined

Slaw
1/2 head green cabbage, cored and shredded
1/2 head red cabbage, cored and shredded
5–6 medium carrots, peeled and shredded
1 small bunch cilantro—stems removed—coarsely chopped
Juice from 5 limes
Juice from 1 lemon
1/2 cup olive or vegetable oil
2 tablespoons agave nectar
Corn tortillas, for serving
Lime wedges, for serving

1. Shrimp: In a food processor, combine the salt, pepper, chipotle peppers, garlic, lime juice and ground chipotle, and purée until smooth. Place the shrimp in a gallon plastic bag and pour in the chipotle marinade. Seal bag and toss until shrimp is evenly coated with marinade, then refrigerate 1–2 hours.

2. Slaw: Combine the cabbages, carrots and cilantro in a large bowl. Combine the citrus juices, oil and agave nectar in a glass jar with a lid, and shake to combine. Pour the dressing over the vegetables, toss to combine, then cover and refrigerate until needed.

3. Heat a grill to medium and lightly oil the grate. Drain shrimp in a colander and discard excess marinade. Thread shrimp onto metal skewers, or bamboo skewers that have been soaked in water for at least 30 minutes. (Alternatively, you can grill shrimp in a grill basket. See recipe for Grilled Shrimp With Lemony Orzo and Feta for method.) Grill shrimp about 3 minutes per side, until opaque, then remove from heat.

4. Serve grilled shrimp with the slaw, tortillas and lime wedges on the side.

Serves 4–6.

July’s Contest Winner

CoServ member Connie Jo Negrete won $100 for submitting our favorite recipe this month. Enter our recipe contest today for your chance to win!