Tonight it was grilled shrimp tacos with a chipotle mayo and red cabbage slaw that was shared with my daughter in law from Idaho. It was a hit.
Grilled Shrimp Tacos
4 servings

For the shrimp tacos:
1/2 cup fresh lime juice
1 T. olive oil
2 tsps. chili owder
1 lb. large shrimp, peeled & deveined (24)
8 flour tortillas (6”)

For the chipotle sauce:
1/2 cup mayo or sour cream
1 1/2 tsps. minced chipotle chiles in adobo sauce
1 1/2 tsps. honey
1 tsp. fresh lime juice
Salt to taste

For the slaw:
4 cups shredded red cabbage
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1 T. olive oil
1 T. distilled white vinegar
Salt to taste

Whisk together 1/2 cup lime juice, 1 T. olive oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.

Preheat one side of the grill to medium-high and the other side to medium-low.
Whisk together mayo, chipotles, honey, and 1 tsp. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 T. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Wrap tortillas in foil. Thread shrimp onto 4 metal skewers or soaked bamboo skewers.

Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.

To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.