• 1 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce

 

 

 

 

 

 

 

 

  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter

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