Shrimp Tacos with Pico De Gallo, Cole Slaw & Pink Lady Drink

Published 01/21 2014 06:57AM

Updated 01/21 2014 03:36PM

Shrimp Tacos with Pico de Gallo & Cole Slaw
Pink Lady Drink

Shrimp Tacos
2 lb. Shrimp (16/20 count)
1 tablespoon Tone’s Cumin
2 tablespoons Cooking Oil
1 tablespoon Tone’s Cayenne Pepper
1 tablespoon Tone’s Granulated Garlic
Tone’s Salt & Pepper to taste
5-inch corn tortillas
1 ripe avocado, halved with pit removed

•Take shrimp, and make sure they are clean and dry. Season with Tone’s Cumin and a dash of Tone’s Cayenne.
•Heat olive oil in a medium skillet over medium heat. Then add shrimp and sauté, turning them often until they are pink and curled (but not dry); should take about 7 minutes.

Pico de Gallo
1 small red onion, diced
2 jalapeños, seeded & diced
2 Roma tomatoes, seeded & diced
1 lime, juiced
1/4 bunch cilantro, chopped
2 tablespoons Tone’s Cumin
Tone’s Salt & Pepper to taste

•Combine all diced ingredients, and then add spices, lime juice and season with Tone’s salt & pepper to taste. Place in serving dish.

Cole Slaw & Dressing
2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1 oz. Bacardi dark rum
1 tablespoon honey
1 cup Olive oil
1/4 head green cabbage, shredded
1/4 head red cabbage, shredded

•Combine mustard, vinegar, rum and honey in a medium mixing bowl.
•Slowly whisk in the Olive oil.
•Next add both the green and red shredded cabbage and mix well.
•Add Shrimp and Pico de Gallo in taco shells and serve with slaw on the side.

Pink Lady
1/4 oz. Grenadine
1/4 oz. Tia Maria
1/4 oz. Light Rum
1/4 oz. Dark Rum
1/4 oz. Cranberry Juice
1 Lime, half juiced & half garnish
1 Strawberry slice, garnish

•Add ice to mixer and also serving glass(es).
•Add Grenadine to the mixer. Next, squeeze lime juice (half a lime).
•Add Tia Maria, Dark and Light Rum, and Cranberry Juice.
•Shake well.
•Pour and garnish with lime and strawberry if desired.

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