- 4
- 30 mins
- 30 mins
4.6/5
(5 Votes)
Ingredients
- 1 lb. 1 lb. (450 g) uncooked large shrimp, peeled, deveined
- 4 tsp. 4 tsp. oil, divided
- 1 1 onion, thinly sliced
- 1 clove 1 clove garlic, minced
- 1/2 cup 1/2 cup Philadelphia Cream Cheese Product
- 2 Tbsp. 2 Tbsp. each fresh lime juice and water
- 8 8 corn tortillas (6 inch), warmed
- 3/4 cup 3/4 cup Cracker Barrel Shredded Tex Mex Cheese
- 3/4 cup 3/4 cup coleslaw blend (cabbage slaw mix)
- 1/2 cup 1/2 cup salsa
Preparation
Step 1
Heat barbecue to medium-high heat.
Toss shrimp with 1 Tbsp. (3 tsp.) oil; thread onto skewers. Grill 2 to 3 min. on each side or until shrimp turn pink. Remove shrimp from skewers; set aside.
Heat remaining oil in large skillet on medium heat. Add onions; cook and stir 5 min. or until softened, adding garlic for the last minute. Add cream cheese product, lime juice and water; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is heated through. Add shrimp; mix lightly.
Spoon shrimp mixture onto tortillas; top with shredded cheese, coleslaw blend and salsa.