Prep Time:  15  minutes   |    Cook Time:  7 minutes   |    Total Time:  22 minutes   |    Servings:  6

Ingredients:

• 1 orange, zested and juiced
• ¼ cup  Burman's  Mayonnaise
• ¼ teaspoon  Stonemill  Ground Black Pepper
• ½ cup plus ¼ teaspoon silver tequila, divided
• 1 cup shredded broccoli stems
• ¼ cup shredded carrots
• ¼ cup shredded purple cabbage
• 2 limes, zested and juiced
• ¼ teaspoon  Stonemill  Ground Cumin
• ¼ teaspoon  Stonemill  Chili Powder
• 18  Sea  Queen  Jumbo Easy Peel Raw Shrimp, defrosted and peeled
• 12  Pueblo  Lindo  White Corn Tortillas
• Stonemill  Sea Salt Grinder, to taste
• Pineapple chunks for garnish, if desired

Directions:

1. Heat grill to medium-high heat.
2. Soak 3 skewers in water.
3. In a small bowl, combine orange zest, orange juice, mayonnaise, pepper, and ¼ teaspoon tequila. Add shredded broccoli, carrots and cabbage. Stir until combined; refrigerate.
4. In a small bowl, combine remaining ½ cup tequila, lime juice, cumin and chili powder. Toss in shrimp and marinate for 3-4 minutes only. Place 6 shrimp on each skewer and grill for 5 minutes turning halfway through. Remove and set aside. Working in stacks of two, place tortillas on grill. Once first side is warmed, flip and warm opposite side.
5. Place doubled tortillas on a plate. Insert 3 shrimp per taco. Top with slaw and lime zest. Season to taste with salt and garnish with pineapple.

Recipe Courtesy of Chef Megan, ALDI Test Kitchen