Lowcountry Shrimp Tacos

• Lowcountry Island "Slawsa"
• 1 gal. coleslaw blend (cabbage slaw mix)
• 3 cups canned diced tomatoes and green chiles, drained
• 3/4 cup fresh cilantro, chopped
• 3/4 cup scallions, chopped
• 3/4 cup fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 6 Tbsp. jalapeno peppers, seeded, finely chopped
• 6 Tbsp. red onions, chopped
• 1/3 cup sugar
• BBQ Shrimp
• 128 each uncooked large shrimp (21 to 30 ct.), peeled, deveined
• 1-1/2 qt. KRAFT Golden Italian Dressing
• 3/4 cup barbecue rub seasoning
• 3 cups Pit Masters'- Choice BBQ Sauce
• Taco assembly
• 32 each flour tortillas (6 inch)
• 1 qt. pepper Jack cheese, shredded

1. Lowcountry Island "Slawsa": Combine ingredients.
2. Refrigerate at least 2 hours.
3. BBQ Shrimp: Marinate shrimp in dressing 30 min.
4. Skewer 4 shrimp onto 2 parallel wooden skewers.
5. Repeat with remaining shrimp.
6. Discard dressing.
7. Refrigerate until ready to grill.
8. For each serving: Sprinkle 8 shrimp (2 skewer sets) with about 2 tsp.
9. barbecue rub seasoning.
10. Grill on well-oiled grill over medium heat, 6 to 8 min.
11. or until shrimp turn pink and glazed, turning and brushing occasionally with 3 Tbsp.
12. barbecue sauce.
13. (Do not overcook.)
14. Remove and discard skewers.
15. Warm 2 tortillas.
16. Top each tortilla with 4 shrimp, 2 Tbsp.
17. cheese and 1/2 cup "Slawsa."

lowcountry, cabbage slaw, tomatoes, fresh cilantro, scallions, lime juice, jalapeno peppers, red onions, sugar, shrimp, shrimp, golden italian dressing, barbecue rub seasoning, masters choice, flour tortillas, pepper

Taken from www.kraftrecipes.com/recipes/lowcountry-shrimp-tacos-144731.aspx (may not work)