Grilled Shrimp Tacos with Sriracha Slaw

In a small bowl, mix together 1/4 c. extra-virgin olive oil, 3 tbsp freshly chopped cilantro, and juice of 1 lime. Season with salt and pepper. Add 1 lb. large shrimp, peeled and deveined to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes. Meanwhile, make slaw: In a large bowl, toss 1/4 head red cabbage, shredded with 1/4 c mayo, juice of 2 limes and 1 tbsp Sriracha. Season with salt. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side. Grill tortillas until charred, 1 minute per side. Serve shrimp in tortillas with slaw

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