Patient Success Spotlight
Tasty Recipe
GRILLED SHRIMP TACOS WITH SRIRACHA SLAW
INGREDIENTS • 1/4 cup extra-virgin olive oil • 3 tbsp. freshly chopped cilantro • juice of 3 limes, divided • kosher salt • black pepper
• 1 lb. large shrimp, peeled & deveined • 1/4 head red cabbage, shredded • 1/4 cup mayonnaise • 1 tbsp. sriracha • 4 medium tortillas
I’ve struggled with a lot of back pain and hip pain. I couldn’t sit longer than thirty minutes without extreme pain. I googled physical therapy offices and found this spot, Atlas Physical Therapy. As soon as you walk in, you are greeted by the wonderful desk girls that are the best around. Jessica, Jourdan, and Sydney have an extremely warm, friendly vibe. I’ve had the pleasure to work with most of the therapists here. Shout out to Bekah, Sam, Laura, and Megan. There is only one word to describe my main therapist Beth. Amazing! She is very kind and thoughtful and there is no doubt in my mind that she cares for my well-being. She helped me return to my normal physical state. She has helped me learn a lot of stretches to ease my pain if it ever comes back. My time here has been nothing less than amazing. I’m now pain free. — Eric G.
DIRECTIONS In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper. Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes. Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice and sriracha. Season with salt. Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side. Grill tortillas until charred, 1 minute per side. Serve shrimp in tortillas with slaw.
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