Summertime, grilling, Mexican food, need I say more? It’s time to throw some shrimp on the “barbie” and have a feast! Of course we could grill shrimp several ways. Right now, I love the idea of marinating the raw shrimp in lime and tequila – it’s like they’re drinking a margarita. 🙂 Add some flavors and spice, and we are in business.
If you have not tried Chipotle peppers before, you must. You can find them in your grocer in the Mexican food aisle, and they will be in a small can labeled “Chipotle Peppers in Adobo Sauce”. They have a unique, smoky flavor without much heat and are delicious in Mexican food and chili, too. Once you open the can, you can use the portion you need and freeze the rest to chop up as needed. For these tacos, we’ll use some to create a creamy mayo-based dressing, aka an aioli.
Ok my mouth is watering, let’s get going already!
For the shrimp:
15 large shrimp, peeled, deveined
1/4 cup tequila
juice from two limes
2 TB chopped fresh cilantro
dash cayenne pepper
dash sea salt
Chipotle lime mayo:
1/2 cup mayonaise
2 teaspoons chipotle peppers (canned in adobo sauce), chopped finely
1 teaspoon lime zest
1 teaspoon fresh lime juice
salt and pepper to taste
shredded carrot, lettuce, cabbage mix
sliced grape tomatoes
1 pkg flour taco tortillas
Combine the tequila, lime juice, cilantro, cayenne, and salt in a medium bowl. Add the shrimp and marinate for at least 30 minutes. Mix all the ingredients for the chipotle mayo and refrigerate. Prepare all the toppings and set aside. Thread the shrimp on 3 skewers and grill until opaque and cooked through. Warm the taco shells for 30 seconds in the microwave with a taco warmer or on a plate under paper towels. Assemble tacos with shrimp, toppings, and the mayo.
Pour yourself a cerveza, that’s Spanish for beer, ya know 😉 or a margarita and eat up!
Vamos a comer! (ok, that means “let’s eat” in Spanish!) I’ll stop now. 🙂