Shrimp Po'Boy Taco

For the Shrimp:

1 pound medium shrimp, peeled/deveined  (40 ct)

1/2 cup unsalted butter (1 stick) softened

1/2 cup Helen's Rustic Original Salsa

1-2 tablespoons cajun seasoning

1-2 tablespoons freshly squeezed lime juice

8 flour tortillas, taco size

For the Cajun Aioli:

1 cup mayo

¼ cup fresh lime juice

1 teaspoon of cajun seasoning (more if you like it spicier)

Tangy Slaw:

4 cups green cabbage, shredded

Green tops of 2-3 scallions

1 tablespoon agave syrup

1 tablespoon white vinegar (can substitute apple cider vinegar, white balsamic, or rice wine vinegar)

2 tablespoons fresh cilantro, chopped

½-¾ teaspoon sea salt

Garnishes:  My Brother’s Helen’s Rustic Original Salsa, scallions, fresh jalapeno slices, lime wedges,avocado slices, cajun seasoning.

For the Shrimp:

Layer shrimp in bottom of rectangular baking dish.  Top with butter, salsa, cajun seasoning, lime juice.  Bake in 350 degree oven for about 30 minutes until shrimp pinks up. Stir midway through cooking.

For the Cajun Aioli:

Whisk mayo, lime juice, cajun seasoning together.  Refrigerate in covered dish until ready to serve.

Tangy Slaw:

While shrimp is cooking or earlier in the day: In mixing bowl, toss together cabbage, scallions, agave, vinegar, cilantro, sea salt.  Cover and refrigerate until ready to build tacos.

To serve:  Warm tortillas, then layer with slaw, shrimp, aioli, and garnishes.