Creamy Cherry Horseradish Coleslaw Ingredients:
2 oz of softened cream cheese
6 oz mayo
1 bag of cabbage coleslaw
Thoroughly blend cream cheese, mayo and horseradish until well blended. Add coleslaw and mix until well coated.
1 pound raw medium shrimp, peeled and deveined
1 Tbsp Old Bay Cajun Season
3 Tbsp olive oil
Juice from 1/2 lime
8 flour tortillas
Place shrimp in zip lock bag and coat with Cherry De-Lite Vinaigrette and the juice from 1/2 of a lime. Let marinade for at least 30 minutes, the longer the better.
Sauté shrimp by preheating a pan over medium-high heat and coating with olive oil. Carefully place shrimp in
pan and sprinkle with Old Bay Cajun Seasoning. Cook for approximately 2 to 3 minutes per side or all the grey is replaced with pink coloring.
Place a generous amount of coleslaw on each flour tortilla, add 4 to 5 shrimp and top with more coleslaw. Top with sprouts if desired and serve with slices of fresh lime.