• 1 jar Better Than Good Texas Traditional BBQ Sauce
  • 2 pounds Shrimp, peeled and deveined
  • Angel Hair Coleslaw
  • Pico de Gallo, small container
  • 1 package Wholly Guacamole
  • Adams Reserve Southwest Seasoning

food 003






Toss Shrimp with Extra Virgin Olive Oil and season with Southwest Seasoning, set aside

food 001

Heat small amount of Olive Oil in heavy skillet over medium high heat, add Shrimp and sauté until just beginning to curl, about 2 minutes, add jar of Better Than Good BBQ Sauce and heat through or until Shrimp are done, about 4 minutes.

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Combine Angel Hair Slaw with small container of Pico de Gallo, Guacamole and one heaping capful of Southwest Seasoning, toss to incorporate well.

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Place Shrimp in Corn Tortilla and top with slaw, or serve mound of Slaw on plate and top with Shrimp

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  1. belocchio says:

    You have inspired me! Spicy flavoured shrimp in a corn tortilla. A fab mouthful on a hot summer eve. Rainy cool weather abounds here but they forercast a heat wave in four days so I using this recipe to flag lagging appetites. Chef Emil scores again!!

    • Chef Emil says:

      Thank you my dearest Virginia ……..it is currently 103 outside so we just grill the shrimp on the sidewalk!

      • belocchio says:

        Ouch ouch ouch. We are also experiencing a heat wave. It will be 28C with high humidity. I am so happy to see the sun more than one day a week. But my paws and whiskers I would have to go over the rainbow with your temperatures.XX V.

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