Grilled Shrimp Tacos.....

Epicurean Exploits - Food and Recipes
1

Simple:
1 lb. 21/25 P&D shrimp marinated in:
1/2 a ripe Habanero chile, seeded and minced
juice from 1.5 limes
2 Tbsp chopped cilantro
EVOO

Marinate for 1-2 hours

Green cabbage slaw
Shredded green cabbage
Hoy Fong chile/garlic paste
Aji Mirin
Rice vinegar
Coarse sea salt

Fresh Habanero Salsa
1/2 ripe Habanera chile, seeded and minced
2 Tbsp cilantro chiffenade
1/2 lime juiced
1/4 spanish onion diced
5 ripe beefsteak tomatoes, seeded and diced
coarse sea salt to taste

Grill the shrimp briefly over mesquite fire and assemble as shown with the addition of some diced avocado if you like…

2

Those look great!

I just bought some wild Mexican blue shrimp (frozen) from Trader Joe’s that didn’t have any chemical preservatives noted on the bag yet they still had a funky off flavor.

The “fresh” shrimp in the cases at the market usually taste better, but for the wild (non-asian caught) shrimp the price is hefty.

Where do you source your shrimp?

3

Nice Mark! You are a master.

4

Shrimp tacos are awesome.

5

Those came from Wegmans. They were farm raised from Belize.
Oh, and I left out soy sauce in the marinade…sorry!