shrimp tacos with lime slaw

1 lb shrimp ~ peeled and deveined
1 Tbsp olive oil
2 cloves garlic ~ minced
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 lime
3 c shredded red cabbage
1/2 c sour cream
1 tsp finely chopped canned chipotle pepper in adobo sauce    (WHY do these come in a can and not a jar??   You NEVER can use the whole amount and I always put them into a jar with the label under a rubber band around it!    PET PEEVE!!!)
tortillas   (Recipe called for corn tortillas but I had some flour ones in the fridge to use up)
fresh cilantro
lime wedges

Rinse and pat dry shrimp
Combine olive oil, garlic, cumin, chili powder and salt.    Add shrimp and stir to coat.
Chill 30 minutes.

Meanwhile, finely shred peel from lime and then juice it. Add cabbage and 1/4 tsp salt.   Set aside.   It seemed a little sour to me so I added about 1 Tbsp olive oil.

In small bowl, combine sour cream and chipotle peppers.   Set aside.

Wrap tortillas in foil to heat

Thread shrimp onto metal skewers.
On a covered grill, grill tortilla packet over medium heat for 5 minutes ~ turning once.
Add shrimp to grill and cook 5 - 8 minutes or until opaque, turning halfway thru grilling.
(It was thundering, lightening and raining so I just saluted them in a pan and heated tortillas in oven)

To serve, spread tortillas with our cream mixture.   Top with lime slaw and shrimp.
Sprinkle with cilantro and pass lime wedges if desired

Better Homes & Gardens magazine  ~  April 2013