1. Pat shrimp dry with a paper towel and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring occasionally, until pink and lightly browned, about 5 minutes. Stir in peppers and barbecue sauce and cook until peppers are just tender, about 2 minutes.
2. Mix together coleslaw and salsa until combined and season with salt and pepper to taste. Divide shrimp and peppers among tortillas, top evenly with salsa mixture and scallions, and serve.
Source: Hannaford fresh Magazine, March - April 2017