Flavors of the Gulf: Drunken Shrimp Tacos
Recipe GLPR5ae5c9d371ac32
Succulent Gulf shrimp marinated in tequila, lime, and warm spices, then grilled on skewers until charred and pink. Served in crispy cheese-coated tortillas with fresh toppings and bright cilantro garnish.
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Ingredients
Bamboo or metal skewers (8 total)
3 tablespoons White tequila
1 teaspoon Ground cumin
1 teaspoon Paprika
0.06 teaspoon Cayenne pepper
2 cloves Garlic cloves, minced
1 lime Fresh lime juice
2 limes Fresh limes, cut into wedges
3 tablespoons Extra virgin olive oil
32 shrimp Medium fresh Gulf shrimp, peeled and deveined
½ teaspoon Kosher salt
¼ teaspoon Freshly cracked black pepper
¼ cup Fresh cilantro, chopped
8 tortillas Corn tortillas
1 cup Diced fresh tomato
1 cup Shredded iceberg lettuce
Directions
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, skip this step.
In a large mixing bowl, whisk together the white tequila, ground cumin, paprika, cayenne pepper, minced garlic, fresh lime juice, and olive oil to create a marinade.
Add the peeled and deveined shrimp to the marinade bowl and toss until all shrimp are evenly coated. Season with kosher salt and freshly cracked black pepper to taste.
Thread 4 shrimp onto each skewer, leaving a small gap between each piece for even cooking.
Heat a grill, grill pan, or flat griddle to medium-high heat until it is very hot. Carefully place the shrimp skewers directly on the hot surface.
Cook the shrimp for 40 to 50 seconds on the first side until they turn pink and develop charred spots. Flip and cook for another 40 to 50 seconds on the second side until the shrimp reach an internal temperature of 145°F and are fully cooked through.
Transfer the grilled shrimp skewers to a serving platter. Sprinkle the chopped fresh cilantro over the top and squeeze the lime wedges over the shrimp to add brightness.
In a nonstick skillet or on the griddle, warm each corn tortilla for 30 seconds per side over medium heat until pliable and lightly charred.
For each taco, stack two warm tortillas together. Place one shrimp skewer on top of the doubled tortillas, then carefully slide the shrimp off the skewer directly onto the tortillas.
Top each taco with diced fresh tomato, shredded iceberg lettuce, and additional fresh cilantro. Serve with lime wedges on the side.
