Grilled Chili Lime Shrimp Tacos

We love grilled shrimp around here.  We also love fresh, homemade salsa.  So, one lazy Sunday we decided to combine the two into a grilled taco.

First, we prepared a batch of our our now locally famous and frequently requested Fresh Homemade Salsa:

Ingredients:

4 Cups Roma Tomatoes, Diced
¼ Cup Sweet Onion, Diced
2 Jalapeno Peppers, Seeded and diced fine
3 Cloves Garlic , Minced 
2 Tbsp Olive Oil
1 tsp Dried Parsley
1 tsp Cumin
½ tsp Kosher Or Sea Salt
1 Lime, Juiced

While the flavors in the salsa were mingling, I made a batch of Chile Lime marinade:

2 tsp of Stubbs Chili Lime Rub
Juice of one lime
Enough olive oil to make mobile

Then, I peeled, deveined, and cleaned some fresh 21/25 count shrimp.  Once complete, I placed in the marinade for one hour.  After the marinade time, I skewered the shrimp for the grill.

The shrimp were placed over hot coals for 1 1/2 minutes a side.  Once the cooking was complete, I placed the shrimp on the upper rack, away from the heat to keep them warm.

I then took some taco sized flour tortillas and grilled to slightly crisp on both sides.

Then, the assembly begins.  On each tortilla, I placed four of the grilled shrimp, followed by salsa, then a sprinkling of grated queso blanco.

These shrimp tacos were outstanding.  The shrimp was perfectly cooked with the grill taste adding a nice component to the over all flavor.  The salsa was fresh, adding a nice heat and slight tang to the overall dish.  The queso blanco added a creamy component that you would expect from a Mexican cheese.  These tacos were outstanding.  We will be making these again for sure.

Thanks for stopping by,

Bill