Buttery Boat Sauce shrimp tacos get elevated by a refreshing, crunchy slaw using Mantry favorite Rick's Picks.  These beauties are perfect for grill season, football season or cookin' over campfire season.

Ingredients

  • 1 lb. of shrimp, any size (peeled and deveined)
  • 6-8 Rick's Picks Mean Beans, sliced into 1 inch pieces
  • 2 tablespoons of Mean Bean Pickle Juice
  • Bobbie's Boat Sauce
  • 2 cups shredded purple cabbage
  • 1/8 cup cup picked cilantro leaves
  • 1/4 cup sliced thin red onion
  • juice of 1/2 a lime
  • 2 tablespoons butter
  • 8 tortillas

Directions

  1. For the slaw, combine the cabbage, red onion, cilantro Mean Beans, pickle juice, lime juice, a couple drops of Boat Sauce and a pinch of salt. Let sit in the fridge for up to 8 hours. 
  2.  Toss 2-3 tablespoons of the Boat sauce with the shrimp until evenly coated.
  3.  Over medium heat, fry the shrimp in the butter until thoroughly cooked – turning occasionally.
  4. Warm tortillas in a dry pan.
  5. Top tortillas with slaw, shrimp and then spoon over the Boat Sauce butter in the bottom of the frying pan. Serve with a cold beer!

Pro Tip: Pull the shrimp from the fridge 15 minutes before so they come up to room temperature and cook more evenly!

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