1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup honey
juice of 1 lime
1/2 teaspoon dijon
1 lb shrimp deveined & tails removed
2 cups purple cabbage chopped
1 cup cherry tomatoes halved
1 cup bell pepper diced
1 jalapeño sliced (optional)
1 cup corn kernels
2 avocados cubed
If your shrimp is frozen, thaw in a bowl of cold water. Drain and switch out water every 10 min until thawed.
In shallow pan, I use a pie plate, add Shrimp, EVOO, Lime juice, Habanero, Honey, Salt, Pepper, Water, and Cilantro.
Marinade for about 20 minutes.
While Shrimp is marinading, prepare the salsa.
Chop up all ingredients for the Salsa and add them to a medium size bowl.
Note: You can make the salsa up to a day ahead of time, just don’t add the Avocado until you are ready to serve.
Once Shrimp is done marinading, add the Shrimp and the marinade to a large pan and saute for about 5 minutes on med-high heat until Shrimp and pink and cooked through.
Add Salsa to Corn Tortilla shells, then top with Shrimp.