Marinade: combine all ingredients and whisk in a bowl: 4 Tbsp olive oil, 4 Tbsp red wine vinegar, 4 Tbsp orange juice, 2 Tbsp brown sugar, 2 Tbsp soy sauce (reduced sodium), 1 1/2 tsp onion powder, 2 Tbsp chopped seeded jalapeno pepper, 1/2 tsp garlic powder, 1/4 tsp dried thyme, 1/2 tsp paprika, 1/8 tsp nutmeg, 1/4 tsp cayenne pepper, 1/8 tsp salt.

Defrost 1-1/2lbs-2lbs of large frozen shrimp, clean, devein and shell shrimp including tail. Marinate shrimp for at least 30 min. or overnight. Cook shrimp in large skillet with enough marinade to coat the bottom of skillet, turning shrimp till pink on both sides approx. 3-1/2 min. each side. Do not overcook shrimp as they become rubbery.

Lime Aioli Drizzle: Whisk together in a bowl: 1/2 cup mayonnaise, 1/2 tsp dried cumin, 1 clove garlic minced, 2 Tbsp chopped cilantro, 3 tsp fresh squeezed lime juice, 2-3 drops hot pepper sauce, zest of 1 lime and refrigerate.

Combine 3/4 pkg of red & white cabbage slaw combined with 1/2 pkg of shredded carrots and toss with 1/2 jar of peach/mango salsa and refrigerate.

Heat large skillet over medium high heat. Add enough marinade to coat the bottom of the skillet. Add half the shrimp and cook for several minutes per side. Do not overcook. Repeat with remaining shrimp.

Top each tortilla with slaw, remaining peach mango salsa, shrimp (approximately 4 per tortilla) and drizzle with aioli. Serve with guacamole and crisp tortilla chips and/or Zatarain’s rice with black or red beans.

Serving size: Using 8" wrap makes about 7 tacos