1 package Mc Cormac Hawaiian marinade
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 package (14 ounces) coleslaw mix
1 pound large (16 to 20 count) shrimp, peeled and deveined
6 flour tortillas, (6-inch)
1/2 fresh pineapple, sliced into rings
1 small red bell pepper, seeded and quartered
1 jalapeño pepper, seeded and cut in half lengthwise
2 tablespoons chopped cilantro
Directions;
Whisk 2 tablespoons Marinade, mayonnaise and vinegar in large bowl until blended. Add coleslaw mix; toss to coat. Refrigerate until ready to serve.
Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
Brush pineapple, bell pepper and jalapeño lightly with oil. Grill until lightly charred, turning occasionally. Remove from grill and let cool slightly; coarsely chop. Brush shrimp with remaining marinade. Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink.
Add pineapple, bell pepper, jalapeño and cilantro to slaw. Toss to coat. To serve, place 3 shrimp on each tortilla. Top with slaw and serve immediately.
