INGREDIENTS

36 each  4.5" Heat Pressed Flour Tortillas (28671)  
Smoky Chipotle Butter , see related recipe 
1 each Fresh Pineapple , peeled , cored and cut into 1/4" thick slices 
Non-stick Cooking Spray , as needed   
72 each  Shrimp , large , peeled and deveined 
 Salt and Pepper to taste  
2 1/4 cups Finely shredded Red Cabbage  
 Cilantro Leaves , hand picked , as needed 

DIRECTIONS

1.) Preheat deep fryer to 350°F and an open flame grill to medium-high heat.

2.) To make fried mini taco shells, submerge a flour tortilla into deep fryer for 45 seconds to 1 minute using a long metal spatula held at center of tortilla to set shape. Remove when golden brown and drain. Hold warm and repeat.

3.) To make grilled pineapple, coat slices with non-stick cooking spray on both sides and grill for 1 minute per side or until grill marked. Cut into bite-sized pieces and reserve.

4.) To make 3 Chipotle Shrimp & Pineapple Tacos: In large non-stick sauté pan, heat 2 tablespoons smoky chipotle butter over medium heat, season 6 shrimp as desired with salt and pepper, and sauté 2 to 3 minutes per side or until cooked through. Next place 1 tablespoon cabbage in each of 3 warm fried taco shells. Top each with 2 pieces warm chipotle shrimp, 2 to 3 pieces grilled pineapple and fresh picked cilantro leaves as desired. Serve warm.

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