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1/2 cup The Perfect Purée Peach Ginger blend, thawed |
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Olive oil |
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1lb. large shrimp |
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Salt to taste |
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1 bag coleslaw mix |
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1/2 cup walnuts, chopped |
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1/4 cup scallions, thinly sliced |
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1 15 oz. can chickpeas |
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1 cup homemade aioli |
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1 package flour tortillas |
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| 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.
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| 2. |
In a large bowl, mix the coleslaw mixture with the Peach Ginger blend, walnuts, scallions, and salt to taste.
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| 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.
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| 4. |
Heat the tortillas up on a small griddle until bubbles begin to form.
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| 5. |
On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw. Serve and enjoy!
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