Categories: Sandwiches- Burgers- Wraps

Ingredients

• 10 to 12 (10-inch) wooden skewers
• 2 kb. unpeeled, large raw shrimp (21/25 count)
• Vegetable cooking spray
• 2 Tbsp. hot sauce
• 1 Tbsp. olive oil
• 1 1/2 tsp. ancho chili powder
• 1 1/2 tsp. ground cumin
• 3/4 tsp. salt
• 16 to 20 (8-inch) soft taco-size corn or flour tortillas

Directions

1. Soak skewers in water 20 minutes.
2. Meanwhile, peel shrimp; devein, if desired. Coat cold cooking grate of grill with cooking spray, and place in grill. Preheat grill to 350 to 400 degrees (medium-high) heat.
3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.
4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with cabbage mixture and lime wedges.

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