Careme

Ingredients

• Shrimp Raw Frozen 31 To 40 Count

  1 lb, thawed, peeled if needed, and patted dry $9.99
• Signature SELECT/FARMS Sugar Snap Peas Stringless Prepackaged

  8 oz $3.99
• Medium Hass Avocado

  1, diced $0.99
• Green Cabbage

  2 cups, very thinly sliced $2.98
• Green Onions

  4, trimmed $0.99
• Cilantro

  1/2 bunch, chopped $1.29
• Lime

  2, juiced, divided $0.69
• Green Jalapeno Peppers

  1 small, finely chopped $0.75
• Corn tortillas

  6 small
• Olive oil or neutral oil

  2 tablespoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. If the shrimp are still frozen, quick-thaw them in a sealed bag or colander under cold running water for about 15 minutes, then pat very dry. Heat a grill or grill pan to medium-high and soak wooden skewers if using them.
2. Thinly slice the cabbage, chop the cilantro, finely chop the jalapeño, dice the avocado, and cut the green onions into 3-inch lengths. In a bowl, toss the cabbage with half the cilantro, juice of 1 lime, honey, a pinch of salt, and 1 teaspoon oil; set aside to soften.
3. In a second bowl, toss the shrimp with 1 tablespoon oil, chili powder, cumin, smoked paprika, salt, pepper, and a squeeze of the remaining lime. Thread onto skewers or place in a grill basket.
4. Toss the snap peas and green onions with the remaining oil, salt, and pepper. Grill them for 3 to 5 minutes, turning once, until bright green and lightly charred; transfer to a board and roughly chop the green onions.
5. Grill the shrimp for 2 to 3 minutes per side, until pink, lightly charred, and cooked through to 145°F. Move them to a plate and squeeze over a little more lime juice.
6. Mash half the avocado with the remaining lime juice and a pinch of salt, then fold in the remaining diced avocado, jalapeño, chopped grilled green onions, and remaining cilantro for a chunky avocado salsa.
7. Warm the tortillas on the grill for 20 to 30 seconds per side. Fill each tortilla with cabbage slaw, grilled snap peas, chile-lime shrimp, and avocado salsa, then plate with extra lime wedges if you have them.