This is so good! I served it with a side of fresh Mexican corn. I posted a recipe for the corn last year and we eat it constantly when corn is in season.
1 pound shrimp, deveined, peeled on skewers
Coconut oil spray
1 tsp paprika
4 Corn or flour tortillas
1 heaping cup finely shredded cabbage
1/4 cup yogurt Ranch dressing
2 Tbsp Sriracha sauce
1/2 lime or about 1 tsp lime juice
1 Tbsp apple cider vinegar
1 Tbsp Honey
salt & pepper to taste
Half a sliced avocado
For the Sriracha Ranch, whisk together the ranch and Sriracha sauce. For a spicier sauce, add extra Sriracha to taste.
For the Slaw, combine cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Adjust honey to taste and set aside to marinate while you cook the shrimp.
Pat shrimp dry and season with paprika, salt, and pepper. Mix well to coat both sides. Put shrimp on metal skewers and set in the fridge while you make your slaw and sauce.
Heat the grill and cook, depending on shrimp size, about 3 min each side.
Remove from skewers and chop each shrimp in half. Line your tortillas with shrimp and top with a hearty drizzle of sauce. Top with slaw and sliced avocado.