Ingredients:
- 1 lb. shrimp
- Blackened seasonings to taste
- Salt and pepper to taste
- I cup thinly sliced cabbage
- 2 tsp. honey or agave nectar
- 1 tsp. White vinegar
- ¼ cup cilantro chopped
- 2 Roma tomatoes
- ½ red onion diced
- ½ lime juice
- 1 Jalapeno pepper
- 1 cup mayonnaise
- 2 tsp. chipotle pepper
- 1 tsp. paprika
- 2 tsp, honey
- 2 tbsp. capers (chopped)
- Lettuce leaves
- Flour or corn tortillas
Preparation:
1. Pico de Gallo: Mix the tomato, red onion, Lime juice, half of the cilantro and jalapeno, season to taste with salt and pepper. Set aside.
2. Chipotle Remoulade: Blend together the mayonnaise, chipotle, paprika, honey and capers until well mixed. Set aside.
3. Sweet slaw: Mixed the cabbage, vinegar, honey and rest of the cilantro. Set aside.
4. Season the Shrimp with Blackened seasonings and salt & pepper and sear on a hot pan until cooked, about 4 minutes. Keep turning so each side gets seared.
5. Add three-four shrimp to each of the tortillas or lettuce shells. Top with the slaw, Pico de Gallo and the Remoulade. Enjoy!
