What could be netter? Shrimp, marinated for just a bit, then grilled (tho’ I broiled mine), served on a bed of nicely spiced coleslaw with chopped scallion, home made peach salsa, and (also sortakinda) home made queso fresco for toppings.
Pretty darned good, and pretty darned good for you, too! I used whole grain, low carb tortillas, the peach salsa has a lot of fruit and veggies, and only two tablespoons of honey for and entire batch 5-pint batch, and my queso fresco, made by blending equal parts
of cottage cheese and feta until smooth, is naturally a bit lower in fat and calories than traditional queso fresco, with the added bonus that I didn’t have to run out to the store once I realized I’d forgotten to buy the danged queso fresco in the first place.
•2 tsp fresh lime juice
•1 tbsp olive oil
•1/2 tsp Cajun seasoning
•1/4 tsp Aleppo pepper
•1 lb shrimp
•1/2 cup cottage cheese
•1/2 cup feta cheese
•Coleslaw – try this one
Combine the lime juice with the olive oil, Cajun seasoning, and Aleppo pepper and pour over the shrimp in a large zipper bag. Toss to coat more or less evenly, then set aside to marinate for 15 minutes while you heat your grill or broiler.
Combine the cottage cheese and feta together in a blender or food processor fitted with the metal blade and pulse until smooth. Transfer to a bowl along with your peach salsa, chopped scallions, and coleslaw.
Thread the marinated shrimp on skewers, I used wooden skewers that had been soaked in water for 30 minutes, then grill or broil for about two minutes, then turn over and grill or broil for another two minutes, until the shrimp are cooked.
Serve on lightly toasted tortillas with coleslaw, top with the peach salsa and queso fresco, then sprinkle with the chopped scallions.
Nice, no? And really very simple to toss together; I was able to marinate my shrimp, make the queso fresco, and gather the rest of the taco fixin’s together in the time it took to properly soak those wooden skewers – then it was all over but the grilling or broiling.