For the Tacos:

• 4 small tortillas (flour or corn)

• 16 large shrimp, peeled & deveined

• tbsp Jerk Me Up, Scotchie marinade

• 1 tbsp avocado oil

• 2 tbsp butter

For the Chimichurri Slaw:

• 1 cup shredded cabbage

• 1/3 cup corn kernels (fresh or thawed from frozen)

• 2 tbsp diced red onion

• 2 tbsp chopped cilantro (Tip: keep pre-chopped herbs in olive oil in the fridge!)

• juice of 1/2 lime

• salt to taste

To Finish:

• Hot Truff Aioli (as much or as little as your heart desires)

• lime wedges, for serving