Writer and photographer Monica Longenbaker

[dropcap]F[/dropcap]ire-grilled chili lime shrimp are cradled in a bed of tangy red cabbage slaw and wrapped in a warm tortilla for a light, yet super satisfying dinner. Make extra, because these mouthwatering shrimp tacos go quickly.

Chili Lime Shrimp Tacos
Yield: 4 Servings

1 pound medium shrimp,
peeled and deveined
4 cloves garlic, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon honey
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
salt and pepper to taste
skewers (for grilling)
red cabbage slaw (see recipe)
corn tortillas
green onions, thinly sliced (for garnish)

Shrimp Directions:
Soak the skewers in a pan of water for at least an hour, ideally overnight. In a medium bowl, combine the minced garlic, lime juice, olive oil, honey, smoked paprika, ground cumin, chili powder, salt and pepper. Add the shrimp and toss to coat. Marinate for 15-20 minutes, then carefully skewer the shrimp.

Preheat a grill to medium heat. Place the shrimp skewers on the grill and cook for about 2-3 minutes on each side, or until cooked through. Meanwhile, heat the corn tortillas on the grill for about 30 seconds on each side.

To serve: Place a heaping spoonful of the red cabbage slaw onto each corn tortilla. Top with the shrimp and garnish with green onions. Serve immediately.

Red Cabbage Slaw

2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon honey
salt and pepper to taste
2 cups red cabbage, shredded
1/3 cup carrots, shredded
1/4 cup onions, thinly sliced
1/4 cup cilantro leaves, roughly chopped

Slaw Directions:
In a mixing bowl, whisk together the lime juice, olive oil, garlic, honey, salt and pepper. Right before serving, add the red cabbage, carrots, onions and cilantro. Toss gently to coat. Enjoy!