Grilled Shrimp Taco Recipe

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Horseradish Slaw Ingredients:

• 1 bag Coleslaw mix
• 2 Tbsp. Horseradish Cream
• 1 Lime Juiced
• 1 Tbsp. Sugar
• 1 tsp Salt
• 2 Tbsp. JRRR BBQ Sweet Memphis Red Sauce
• 1 tsp. Cape Herb and Spice Louisiana Cajun Rub

Horseradish Slaw Directions:

STEP 1: Place coleslaw mix in large bowl, then sprinkle your sugar, salt and Cape Herb and Spice Louisiana Cajun Rub over it. Toss that salad and let it sit.

STEP 2: In a new bowl combine horseradish cream, JRRR BBQ Sweet Memphis Red Sauce, and lime juice. Use a whisk to mix it together.

STEP 3: Pour over cabbage mixture. Toss to coat.

Shrimp Taco Ingredients:

• 10oz Raw Shrimp (cleaned and no tails)
• Flour Tortillas
• Cotija, Feta or Queso Fresco Cheese
•  Cape Herb and Spice Louisiana Cajun Rub
• Kreiser Barbecue High Tide Seafood Seasoning
• Favorite Salsa

Shrimp Tacos Directions:

STEP 1: Pre-heat griddle

STEP 2: Apply generous coating of the rub to the shrimp, then let it rest for at least 20 minutes.

STEP 3: Place the shrimp on a well-oiled griddle and grill to an internal temperature of 145°F.

STEP 4: Toast the tortillas on the griddle at the same time.

STEP 5: After the shrimp turns pink and reaches at least 145°F, take them off and decide if you want to keep them whole or have them diced up - the choice is yours.

STEP 6: Assemble the tacos and add more seasoning for your own personal taste.

 STEP 7: Garnish with Cotija or Queso Fresco and fresh cilantro.

A fan of this recipe or celebrating Canada Day with some delicious food? Post your photos and tag us on Instagram @BarbecuesGalore so we can share your creations too!

Looking for the more non-meat options? Here's some suggestions for you herbivories out there:

• Spicy Garlic Tiger Prawns Recipe
• Life's a Peach Cobbler Recipe
• Back Eddy's Southwest Vegan Veggie Fajitas Recipe
• How to Throw a Veggie-Q

Recipe written by professional barbecue competitor Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.

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