Directions

Make the Slaw:

1. In a mixing bowl, combine cabbage, corn, red onion, and cilantro. Squeeze in the lime juice and season with a pinch of salt. Toss well and set aside.

Cook the Shrimp:

1. In a bowl, toss shrimp with 2 tbsp of Jerk Me Up, Scotchie marinade.

2. Heat avocado oil in a pan over medium heat. Add shrimp and cook for 1–2 minutes per side. Add butter and continue cooking until shrimp are just charred but not overcooked. Remove from heat.

Toast the Tortillas:

1. Warm each tortilla in a dry pan for about 30 seconds per side until lightly golden.

Assemble:

1. Layer each tortilla with slaw, 4 shrimp, and a generous drizzle of Hot Truff Aioli.

2. Serve with a lime wedge on the side.