Shrimp Tacos, Baked Zucchini

What a delicious meal!  I am so in love with shrimp so I knew I had to make this, and boy was it good!  My neighbor gave me some of her zucchini from the garden so I found this recipe and it was a winner, too!  We also cooked up some tilapia and had that along with the shrimp.  Mmmmm!

Shrimp Tacos with Jalapeno Slaw & Pickled Onions

(Pampered Chef)

INGREDIENTS

1 medium red onion

• ¾ tsp (4 mL) salt, divided
• 2   limes, divided
• 1 small jalapeño, seeded
• 1 cup (250 mL) fresh cilantro leaves
• ½  cup (125 mL) reduced-fat mayonnaise
• 1½  lbs (700 g) uncooked medium (31–40 per pound) shrimp, peeled, deveined and tails removed
•  Canola oil for spraying Grill Stone
• 1 bag (14–16 oz or 397 g) shredded coleslaw mix
• 12   corn tortillas

DIRECTIONS

1. Place the oven rack 2–4" (5–10 cm) from the heating element. Preheat the broiler.
2. Using the Simple Slicer on the #1 setting, slice the onion into the small Glass Mixing Bowl; rinse under warm water for 10–15 seconds, then drain. Sprinkle with ¼ tsp (1 mL) of the salt and the juice from 1 lime. Set aside and stir occasionally.
3. Cut the jalapeño into chunks and place in the Manual Food Processor. Add cilantro and process until finely chopped. Add the mayonnaise and juice of the remaining lime (about 2 tbsp/30 mL) and process until combined.   
4. Place the shrimp in the medium Glass Mixing Bowl; add 2 tbsp (30 mL) of the mayonnaise mixture and the remaining ½ tsp (2 mL) of salt. Mix to coat the shrimp.   
5. Spray the Rockcrok® Grill Stone with oil using the Kitchen Spritzer; pour the shrimp mixture in a single layer onto the stone. Broil for 6–7 minutes, or until the shrimp is pink and cooked through, rotating the stone halfway through broiling.
6. In the large Glass Mixing Bowl, combine the remaining sauce mixture with the coleslaw mix. 
7. Place the tortillas in the Large Micro-Cooker®. Cover and microwave on HIGH about 45–60 seconds, or until warmed.
8. Fill each tortilla with shrimp, slaw, and pickled onions. 

Yield:

• 6  servings of 2 tacos

Nutrients per serving:

Calories 230, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 180 mg, Sodium 600 mg, Carbohydrate 13 g, Fiber 3 g, Protein 25 g

Cook's Tips:

Rinsing raw onions under running water helps to tame their and mellow out their flavor. Combining the rinsed onions with salt and lime juice is a quick and simple way to “pickle” them.

Baked Zucchini

(www.food.com)

INGREDIENTs

• 2medium zucchini
• 2tablespoons butter, melted (or olive oil)
• 1tablespoon fresh oregano or 1 teaspoon dried oregano
• 1⁄4cup parmesan cheese, grated
• salt & pepper

DIRECTIONS

1. Slice zucchini in 1/8 to 1/4 inch slices.
2. Toss with melted butter and oregano.
3. Arrange in a single layer on a greased baking sheet.
4. Sprinkle with parmesan cheese.
5. Bake, uncovered, at 350 degrees F for 35-40 minutes.
6. Season to taste with salt and pepper.