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