Grilled Drunken Shrimp Tacos
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Tequila (white)1 tsp
Ground Cumin1 tsp
Paprika1 pinch
Cayenne Pepper2 cloves
Garlic (minced)1 cup
Mayonnaise1 cup
Crema (mexican)2 tsps
Lime Juice1 tsp
Light (agave)1 cup
Grated Parmesan (finely)3 cups
Shredded Iceberg LettuceDirections:
1
For the shrimp: Soak 8 bamboo skewers in water, if grilling over an open flame (or use metal skewers)
2
Begin by making a quick marinade
3
In a large mixing bowl, combine the tequila, cumin, paprika, cayenne, garlic, lime juice and a little canola oil
4
Add the shrimp and toss well to coat
5
Sprinkle with salt and pepper
6
Take the skewers and thread 4 shrimp per skewer
7
Heat up a grill, grill pan or flat top
8
Place the shrimp skewers on the grill and cook until pink, well-marked and nicely charred, 40 to 50 seconds
9
Remove from the grill and set on a large platter
10
Add the cilantro and finish by squeezing the lime wedges for some fresh lime juice all over (while the shrimp are warm they will soak up the lime flavor)
11
For the spicy pink mayo: Combine the mayonnaise, Mexican crema, lime juice, agave, chipotle and adobo sauce and some salt in a mixing bowl
12
Refrigerate until ready to serve
13
For the tacos: Take a large nonstick saute pan (or on a flat grill top) and spray lightly with some nonstick cooking spray
14
Warm a tortilla for about 30 seconds on both sides, and then lightly coat one side with a sprinkle of Parmesan
15
Warm through, and then flip so it toasts cheese side down
16
Allow the cheese to cook and brown about 15 seconds, and then remove from pan
17
Repeat with the remaining tortillas
18
To assemble: Place a skewer of shrimp on a doubled-up tortilla (cheese side up) and remove the skewer to leave the shrimp lined up in a row
19
Top with the diced tomato, iceberg, Cotija cheese, spicy pink mayo, lime and cilantro
20
Serve with beans