Haystack Grilled Taco's wtih Cilantro Lime Sauce

One pound of large shrimp (or approx. 3-4 shrimp per person)

Shrimp:

• 1 tablespoon avocado oil
• 1½  tablespoons Jalapeño Taco

Heat grill to medium-high. Sprinkle Jalapeño Taco BLEND all over one side of shrimp once on the grill, then season the other side after flipping.

Haystack Coleslaw:

• 1/2 cup mayo (avocado oil-based is light and wonderful for this recipe)
• 1/4 cup lime juice
• 1-2 teaspoons honey
• 1 tablespoon Jalapeño Taco
• 1/4 - 1/2 (depending on size) apple, cut into small cubes (use Fuji, Honeycrisp, or other sweet apple)
• 3 tablespoons cilantro, chopped

Combine dressing ingredients, mixing well. Then pour over one bag of precut coleslaw. (You can find fancy varieties now, including lace coleslaw.)

Salsa:

On the grill:

• 1/2 white onion, sliced
• 1 jalapeño (slices or coins will create a heat level*)

*Slice the meat of the jalapeño away from the veins and seeds for a mild salsa. Cut into coins for a spicy salsa.

Place grilled veggies into the blender, then add:

• 1-2 garlic cloves
• 2 green onions, ends removed
• 1/4 cup avocado oil
• 4 tablespoons lime juice

Pulse to blend, then add salt to taste. This is very important! Taste and add at least 1/2 teaspoon of kosher salt—and maybe more, depending on your preference. Add some cilantro and blend, then taste again to see if your salsa needs anything else.

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