BBQ Shrimp Tacos with Fruit & Vegetable Slaw

• Slaw
• 2 cups green cabbage, shredded
• 2 cups red cabbage, shredded
• 2 cups Granny Smith apples, julienned
• 2 cups carrots, julienned
• 2 cups jicama, peeled, julienned
• 1 cup fresh cilantro leaves
• 1 cup fresh lime juice
• 2 tsp. salt
• Shrimp
• 96 each uncooked deveined peeled large shrimp (31/35 ct.)
• 1/3 cup canola oil
• 2 cups OPEN PIT Hickory Smoke Barbecue Sauce
• 32 each corn tortillas (6 inch)

1. Slaw: Combine ingredients; set aside.
2. For each serving: Brush 6 shrimp with 1 tsp.
3. oil.
4. Grill on high heat 2 min.
5. ; turn.
6. Brush with 2 Tbsp.
7. barbecue sauce.
8. Cook 2 min.
9. or until shrimp turn pink.
10. Grill 2 tortillas.
11. Place 3 shrimp onto each tortilla.
12. Top each with about 1/4 cup Slaw.

green cabbage, red cabbage, apples, carrots, jicama, fresh cilantro, lime juice, salt, shrimp, shrimp, canola oil, open pit hickory smoke, corn tortillas

Taken from www.kraftrecipes.com/recipes/bbq-shrimp-tacos-fruit-vegetable-slaw-161999.aspx (may not work)