Lime-Ginger BBQ Shrimp Tacos with Vegetable Slaw

• Shrimp
• 3 cups Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
• 1 Tbsp. lime zest
• 1 Tbsp. lime juice
• 1 Tbsp. gingerroot, peeled, minced
• 144 each uncooked large shrimp, peeled, deveined (31/35 count)
• Slaw
• 2-1/4 qt. coleslaw blend (cabbage slaw mix)
• 3 cups jicama, peeled, julienned
• 1-1/2 cups fresh cilantro, roughly chopped
• 2 Tbsp. lime zest
• 1-1/2 cups lime juice
• 1 Tbsp. gingerroot, peeled, minced
• 1 Tbsp. salt
• Assembly
• 1/2 cup canola oil
• 48 each corn tortillas

1. Shrimp: Mix first 4 ingredients; set aside.
2. Thread shrimp onto 2 parallel wooden skewers, using 6 shrimp for each pair.
3. Refrigerate until ready to use.
4. Slaw: Combine ingredients.
5. Refrigerate until ready to serve or up to 8 hours ahead of time.
6. For each serving: Brush 1 shrimp skewer with 1 tsp.
7. (5 mL) oil.
8. Grill on high heat 2 min.
9. Turn skewer over and brush with 1 Tbsp.
10. (15 ml) barbecue sauce mixture.
11. Cook 2 min.
12. or until shrimp turn pink and opaque.
13. Remove shrimp from skewers.
14. Grill 2 tortillas 30 seconds.
15. Turn tortillas over, brush each with 1/2 Tbsp.
16. (7 mL) barbecue sauce mixture and cook 30 seconds more.
17. Fill each tortilla with 3 shrimp and 1/4 cup (50 mL) Slaw.

shrimp, garlic, lime zest, lime juice, gingerroot, shrimp, cabbage slaw, jicama, fresh cilantro, lime zest, lime juice, gingerroot, salt, canola oil, corn tortillas

Taken from www.kraftrecipes.com/recipes/lime-ginger-bbq-shrimp-tacos-vegetable-slaw-181144.aspx (may not work)