Shrimp Tacos with Lime Slaw

SHRIMP TACOS TOPPED WITH LIME SLAW
1 lb. fresh or frozen medium shrimp, peeled
1 T. olive oil
3 T. minced garlic
1 t. ground cumin
1 t. chili powder
1 t. salt
1 lime
3 c. shredded red cabbage
½ c. sour cream
1 T. finely chopped canned chipotle peppers in adobo sauce
12 (6”) corn tortillas
Fresh cilantro
Lime wedges

1. If using wooden skewers, soak them in water for 30 minutes.
2. Thaw shrimp if frozen. Rinse shrimp and pat dry.
3. In plastic bag combine olive oil, garlic, cumin and chili powder, and ¼ t. of the salt.
4. Add the shrimp to the bag, seal it, turn to coat and chill at least 30 minutes.
5. Remove zest from the lime and squeeze the juice of the lime into a bowl.
6. Add the zest to the bowl, the cabbage and remaining salt.
7. In another bowl, stir together sour cream and chipotle pepper and set aside.
8. Wrap tortillas in foil.
9. Thread shrimp on skewers.
10. Grill tortilla packet, covered for 5 minutes, turning once.
11. Grill shrimp, covered for 5-8 minutes or until shrimp turn opaque, turning once.
12. Remove shrimp from skewers. Spread tortillas with sour cream mixture.
13. Top with slaw and shrimp. Serve with cilantro and lime wedges.