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Enjoy this recipe from Soups, Stews & Breads.
Submitted by: Lori Vincent from Alpine, VT
juice of 1 lime
1.2 c. plus 1 T. fresh cilantro, chopped and divided
1/2 t. salt
1/2 t. pepper
1/8 t. dried thyme
1/8 t. dried oregano
1 lb. uncooked, medium shrimp, peeled and cleaned
1/2 c. radishes, shredded
1/2 c. cabbage, shredded
1/2 c. red onion, chopped
Optional: 2 T. oil
10 6-inch four tortillas, warmed
Optional: guacamole, lettuce
Combine lime juice, one tablespoon cilantro, salt, pepper and herbs in a large plastic zipping bag; mix well. Add shrimp; seal bag and refrigerate a least one hour. Combine radishes, cabbage, onion and remaining 1/2 cup cilantro in a bowl; set aside. Thread shrimp onto skewers; grill over medium-high heat until pink and cooked through, or heat oil in a skillet over medium heat and saute shrimp until done. Spoon into warm tortillas with cabbage mixture; serve with guacamole and lettuce, if desired. Serves 10. | |
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Combine lime juice, one tablespoon cilantro, salt, pepper and herbs in a large plastic zipping bag; mix well. Add shrimp; seal bag and refrigerate a least one hour. Combine radishes, cabbage, onion and remaining 1/2 cup cilantro in a bowl; set aside. Thread shrimp onto skewers; grill over medium-high heat until pink and cooked through, or heat oil in a skillet over medium heat and saute shrimp until done. Spoon into warm tortillas with cabbage mixture; serve with guacamole and lettuce, if desired. Serves 10. |
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