Peruvian BBQ Tacos

• 64 each uncooked jumbo shrimp, peeled, deveined (16/20 ct.), grilled, chopped
• 2 qt. cooked quinoa
• 2 cups smoked ham, warmed, chopped
• 2 cups fresh corn kernels, charred
• 2-1/2 cups OPEN PIT Hickory Smoke Barbecue Sauce, divided
• 32 each corn tortillas, lightly grilled
• 128 each fresh cilantro leaves

1. Combine shrimp, quinoa, ham, corn, and half the barbecue sauce.
2. Fill each tortilla with about 3-1/2 oz.
3. shrimp mixture.
4. Drizzle with remaining barbecue sauce.
5. Garnish with cilantro.

jumbo shrimp, quinoa, ham, corn kernels, open pit hickory smoke, corn tortillas, cilantro

Taken from www.kraftrecipes.com/recipes/peruvian-bbq-tacos-177972.aspx (may not work)