- 1 pound uncooked large shrimp, peeled, deveined
- 4 teaspoons oil, divided
- 1 onion, thinly sliced
- 1 (270 g) tub PHILADELPHIA Savory Garlic Cooking Creme
- 8 (5 inch) corn tortillas, warmed
- 3/4 cup Kraft Tex Mex Shredded Cheese
- 3/4 cup coleslaw blend (cabbage slaw mix)
- 1/2 cup salsa
- Heat barbecue to medium-high heat.
- Toss shrimp with 1 Tbsp. (3 tsp.) oil; thread onto skewers. Grill 3 to 4 min. on each side or until shrimp turn pink. Remove from skewers; set aside.
- Heat remaining oil in large skillet on medium heat. Add onions; cook and stir 5 min. Add shrimp and Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Spoon onto tortillas; top with remaining ingredients.