Thaw, peel and devein the
Large Shrimp (1 lb)
. Pat dry shrimp really well. Drizzle with just enough
Oil (1/2 Tbsp)
to lightly coat, about 1 to 2 teaspoons.
Salt (1/4 tsp)
Granulated Sugar (1/4 tsp)
Curry Powder (1 tsp)
Ground Allspice (1/2 tsp)
Ground Cinnamon (1/2 tsp)
Ground Cumin (1/2 tsp)
Ground Ginger (1/2 tsp)
Cayenne Pepper (1/4 tsp)
. Toss spices with shrimp, mixing well. Set aside.
Make Mango Cabbage Slaw. Slice the
Red Cabbage (1/2 head)
very thinly, then chop a few times. Add to large bowl.
with a vegetable peeler, then slice into thin strips, cut in half or thirds, place in the bowl.
Red Onions (1/4 cup)
Fresh Cilantro (1/3 cup)
Jalapeño Pepper (1/2)
and add the zest to the bowl. Add the juice of half the orange, and half the
, saving the other half for the shrimp.
Olive Oil (2 Tbsp)
Salt (1/2 tsp)
and mix gently to combine. Taste.
Heat the cuban style
Canned Black Beans (2 cans)
and set aside.
Grill the shrimp over medium high heat or pan sear on med-high in a well oiled cast-iron skillet, until just cooked. Over the shrimp, squeeze the
Grill or toast the
TortillaLand® Flour Tortillas (8)