I made this when it was Brayden's last days with his Nana and Grandpa Jack...Brayden just loved them!    
               

Beach-Shack Shrimp Tacos with Cucumber Salad

Ingredients

• Salad
• 2 cups sliced Kirby cucumbers
• 1/2 cup sliced radishes
• 1/4 cup torn cilantro leaves
• 2 Tbsp rice-wine vinegar
• Tacos
• 8 corn tortillas
• 24 peeled raw jumbo shrimp (about 1 lb)
• 1 Tbsp Caribbean jerk seasoning
• 2 cups thinly shredded green cabbage
• 1 ripe mango, peeled and diced
• 1/4 cup sliced red onion
• 1/4 cup chopped cilantro
• 2 Tbsp light mayonnaise
• 1 Tbsp rice-wine vinegar

Directions

• Salad: Combine ingredients in a bowl. Set aside.
• Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
• Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; sauté 3 minutes or until cooked through. Remove to a plate.
• Toss remaining taco ingredients in a bowl until blended.
• To assemble the Tacos: Top each tortilla with about 1⁄2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad