| • | 1/2 cup The Perfect Purée Peach Ginger blend, thawed |
| • | Olive oil |
| • | 1lb. large shrimp |
| • | Salt to taste |
| • | 1 bag coleslaw mix |
| • | 1/2 cup walnuts, chopped |
| • | 1/4 cup scallions, thinly sliced |
| • | 1 15 oz. can chickpeas |
| • | 1 cup homemade aioli |
| • | 1 package flour tortillas |
| |
| Method: |
| 1. | Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color. |
| 2. | In a large bowl, mix the coleslaw mixture with the Peach Ginger blend, walnuts, scallions, and salt to taste. |
| 3. | In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste. |
| 4. | Heat the tortillas up on a small griddle until bubbles begin to form. |
| 5. | On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw. Serve and enjoy! |
