- 5 pounds large or jumbo shrimp, peeled and deveined
- 3/4 cup butter or margarine
- 3/4 cup olive oil or avocado oil
- 6 cloves garlic, minced
- 1 (7 ounce) package Wholly Guacamole dip
- 8 (6 inch) flour tortillas
- 2 cups shredded cabbage
- Thread 4 shrimp close together on thin wooden skewer.
- Melt butter in pan. Add oil, garlic and parsley; heat just until bubbling, then remove sauce from heat.
- Place skewered shrimp on a rack in a pan; brush generously with garlic sauce.
- Broil shrimp 4 inches from heat until they turn bright pink (about 4 minutes). Baste at least once with garlic sauce.
- Turn and broil on other side about 3 minutes or until shrimp feel firm when pinched; baste once. (Or place skewers on a greased grill about 6 inches from hot coals. Cook and baste as directed for broiled shrimp.)
- Place 4 – 5 shrimp in tortillas, add shredded cabbage and Wholly Guacamole dip. Roll into cone and arrange on plate.