Indiana Farm Raised Shrimp Tacos
- 6 each grilled Indiana Shrimp
- 6 oz. Avocado Pico De Gallo
- 2 each tortillas
- shredded Cabbage (Green, or Napa)
Place tortillas on panini press. Place shrimp on a sizzle platter in turbo chef, press setting 6. Assemble tacos, with three shrimp per taco, halved lengthwise, shredded cabbage, and 3 oz. of Pico de Gallo per. Serve on small plate.
For the Shrimp
Peel and de-vein, as well as remove tails. Season the shrimp with salt, and grill till done, about four minutes total.
Wrap, label, and date portions. 72 hour shelf life.