KRIS On the Patio Recipes

GRILLED SHRIMP TACOS

PERFECTWITH KRIS PINOT GRIGIO

PREP TIME: 40 min DIFFICULTY: Easy Cannot be frozen. Serves 4.

INGREDIENTS: 2 tbsp mayonnaise 1 tbsp sour cream 1/2 tsp white sugar 1 tsp apple cider vinegar 1/2

METHOD: 1 Stir together mayonnaise, sour cream, sugar and vinegar with 0.5 tsp salt and 0.25 tsp freshly ground black pepper in a large mixing bowl. 2 Add both cabbages and carrot, stirring thoroughly until coated. Cover and chill until needed. 3 Whisk together olive oil with lemon juice, chili powder, paprika and cumin in a large mixing bowl. 4 Add shrimp and mix with your hands to coat in the marinade. Cover and set aside for 10 minutes. 5 Preheat broiler to hot. Spread shrimp out on a grilling tray in a single, even layer. Season with salt and pepper. 6 Grill for about 4 minutes, turning once, until cooked through and firm to the touch. Remove from broiler and set aside to cool slightly. 7 Warm tortillas in a dry pan set over a medium heat until hot. 8 Top tortillas with prepared coleslaw and then shrimp before serving with a garnish of cilantro leaves.

small red cabbage, shredded small white cabbage, shredded

1/4

2

small carrots, shredded

2 tbsp

olive oil

1

lemon, juiced smoked paprika chili powder ground cumin

2 tsp 1 tsp 1 tsp

16

fresh shrimp, peeled and deveined

8

small flour tortillas cilantro leaves, to garnish kosher salt freshly ground black pepper