2 tablespoons olive oil
1 pound shrimp, peeled and deveined and tails removed
12.4 ounces Robert Rothschild Farm Rosemary Citrus & Pepper Sauce
8 flour tortillas
8-1/2 ounces fresh cole slaw mix
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 avocado, sliced
In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer and cook for two minutes until pink. Flip shrimp and cook for an additional 2-3 minutes until shrimp is pink and flesh is opaque. Stir in 1 cup of Rosemary Citrus & Papper Sauce and warm through. Remove from heat. Assemble tacos by topping a tortilla with cole slaw, pepper strips, avocado slices and shrimp. Top with additional Rosemary Citrus & Pepper Sauce, if desired.

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