NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

1 tbsp Extra virgin olive oil

1 tsp Chili powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lime juice

1 clove Garlic

1 cup Green cabbage

1 cup Red cabbage

0.5 cup Carrots

1 tbsp Apple cider vinegar

0.25 whole Avocado

1 tbsp Fresh cilantro

PREPARATION

• 1

  Soak wooden skewers in water for 20 minutes to prevent burning during grilling.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lime juice, minced garlic, chili powder, cumin, sea salt, and black pepper.

• 3

  Place the peeled and deveined shrimp in a shallow dish and pour half of the chili-lime mixture over them, tossing to coat evenly.

• 4

  Thread the marinated shrimp onto the prepared skewers, placing about 4-5 shrimp per skewer.

• 5

  In a large mixing bowl, combine the shredded green cabbage, red cabbage, and shredded carrots.

• 6

  Toss the cabbage mixture with the apple cider vinegar and the remaining half of the chili-lime dressing to create the crunchy slaw.

• 7

  Preheat a grill or grill pan over medium-high heat and lightly grease with a touch of oil.

• 8

  Grill the shrimp skewers for 2 to 3 minutes per side until they are pink, opaque, and show slight char marks.

• 9

  Divide the slaw between plates and top with the warm shrimp skewers, garnishing with sliced avocado and fresh cilantro.