Ingredients
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1 1/2 pound large shrimp (31/35 count) thawed and peeled
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1 tablespoon olive oil
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2 teaspoons chili powder
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1/2 teaspoon cayenne pepper
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1/2 teaspoon salt and few grinds of pepper
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1/2 lime, use juice after cooked
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sides
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8-10 tortillas, hard or soft or combo of both
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chipotle fish taco sauce (see my recipe)
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lemon and orange red cabbage salad (see my recipe)
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bowl of guacamole (see my recipe)
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bowl of jalapēnos
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fresh lime, cut in wedges
Directions
1
Done
|
Heat the grill for 10 minutes to get nice and hot. |
2
Done
|
In a medium bowl add the shrimp, oil, chili, cayenne pepper, salt and pepper and toss all together well to coat each of the shrimp. This can be down a few hours before. |
3
Done
|
Place shrimp on the grill in a single layer and cook until slightly charred on each side, about 3 minutes per side. If you cook too long the shrimp will begin to shrink and become hard. You can also skewer the shrimp to make it easier to grill. |
4
Done
|
Remove from grill and place on large serving platter. |
5
Done
|
to eatPlace 4 shrimp into a tortilla, add the red cabbage salad and a drizzle of chipotle sauce, squeeze of lime ...maybe a jalapēno or two. |