This delicious recipe hails from Chef Dean Fearing in Dallas and was printed in Food and Wine. It is an excellent way to enjoy great shrimp. I left my shrimp whole rather than cutting it in pieces and left the Tacos open-faced, using a little less BBQ sauce than suggested and mini tortillas. The key to this recipe is the preparation of the pickled onions for the slaw. I also used Fresno chiles rather than Serrano– they add heat, but not too much if you are wary of the hot peppers (I also loved the color! Serve with some fresh guacamole and you will have happy diners. You need to let the pickles cure for all least 24 hours. Make extra– they are wonderful in a sandwich or a wrap and truly delicious with the tacos….

Click here for Dean Fearing's recipe.