Heck yeah, our season is here.
We like hot. We like summer days the never seem to end. Dirty feet, sticky popsicles, sand, bug spray. We like barefeet on the patio with a cool drink in hand and something sizzling on the grill.
And this particular evening it was all about the grilled shrimp tacos.
I seasoned these little guys earlier in the day (think smoked paprika, cumin, red pepper flakes, garlic) and let them hang out in the fridge. Come dinner time they took all of six minutes or so on the grill and on they slid into warm tortillas topped with all the fixings.
I may have, perhaps, gone a bit over board on the fixings part as you, um, barely can see the shrimp. Whoops. But know that they are down in there. We piled ours with cojita cheese, shredded purple cabbage, salsa verde, homemade guacamole, and a few tomatoes on top. A mouthful for sure, but worth every delicious messy bite.
- 1 lb raw, organic shrimp
- 1 tsp olive oil
- juice, 1 lime
- 1 garlic clove, minced
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- dash of red pepper flakes
- 1/2 tsp dried oregano
- salt and pepper
- Season the shrimp with all of the above at least one hour before cooking (I gave mine three hours to marinade). Place on a medium hot grill for a few minutes a side.
- Top with your favorite toppings!