LARA LYN CARTER / SOUTHERN THYMES SHARED
Shrimp Tacos with Spicy Salsa
Ingredients:
* 6 lbs. medium shrimp, peeled and deveined
* 2 tbsp. olive oil
* 2 tsp. salt
* 1 cup mayonnaise
* 1tbsp. minced garlic
* ½ cup chopped scallions
* 2 tbsp. Creole mustard
* 1 tbsp. lemon zest
* 1 tsp. lemon juice
* 1 16-oz. bag coleslaw mix
* 8 small soft flour tortillas
Directions:
1. Toss shrimp with olive oil and salt and place on a baking sheet.
2. Roast at 400 degrees for 8-10 minutes until cooked through.
3. In a bowl, combine mayonnaise, garlic, scallions, mustard, lemon zest, and lemon juice. Pour over slaw and toss to combine
4. Warm tortillas and fill with shrimp and slaw mixture.
5. Serve with hot sauce for an extra kick!
Black Bean & Vidalia Salsa
Ingredients:
* 2 15-oz. cans black beans, drained
* 1 16 oz. can whole kernel corn, drained
* 1 16-oz. can chopped tomatoes
* 1 10-oz. can Rotel tomatoes with peppers
* ½ cup chopped fresh cilantro
* 6 tbsp. freshly squeezed lime juice
* 6 tbsp. canola oil
* ½ cup finely chopped Vidalia onion
* 1 ½ tsp. cumin
* ¼ tsp. salt
* ¼ tsp. pepper
Directions:
1. Mix all ingredients together in a large bowl. Let rest for 2-3 hours to allow flavors to blend.
2. Serve with chips or as a side dish
Serve together and enjoy!
