Chipotle Lime Grilled Shrimp
Taco Holder v2.0
I made a new Taco Holder as well. This one holds 4 tacos instead of just 3. I also drilled holes in this one to help grab the tacos as well as putting a "brushed" finish on the mirror polished stainless steel.
CHIPOTLE LIME SHRIMP MARINADE
7.5 oz can chipotles in adobo sauce
2 cloves smoked garlic
1 shallot roughly chopped
2 tablespoons EVOO
2 tablespoons freshly squeezed orange juice
1/2 lime juiced
1 tablespoon smoked honey
1 teaspoon smoked salt
Put all ingredients in food processor or blender and blend until incorporated.
Add 1 pound of peeled and deviened shrimp to a gallon Ziploc bag and pour marinade over the top. Seal and mix together.
Do not marinade more than 2 hours or the citrus will start to cook the shrimp.
Prepare everything for the tacos ahead of time as they only take a few minutes on the grill.
I put the tortillas in foil and heated them up on the grill. They will be HOT and steamy when you take them off! Flip them multiple times to keep them from burning.
I added shredded purple cabbage, a lettuce blend, quesadilla cheese on the bottom and Cotija Cheese on the top along with a Sriracha Cream Sauce made from sour cream, lime juice and Sriracha.
The shrimp were removed from the marinade and put on skewers and grilled for 2 minutes on a preheated grill then flipped for another 90 seconds or until done. Discard remaining marinade.
Taco Holder v2.0
I made a new Taco Holder as well. This one holds 4 tacos instead of just 3. I also drilled holes in this one to help grab the tacos as well as putting a "brushed" finish on the mirror polished stainless steel.
CHIPOTLE LIME SHRIMP MARINADE
7.5 oz can chipotles in adobo sauce
2 cloves smoked garlic
1 shallot roughly chopped
2 tablespoons EVOO
2 tablespoons freshly squeezed orange juice
1/2 lime juiced
1 tablespoon smoked honey
1 teaspoon smoked salt
Put all ingredients in food processor or blender and blend until incorporated.
Add 1 pound of peeled and deviened shrimp to a gallon Ziploc bag and pour marinade over the top. Seal and mix together.
Do not marinade more than 2 hours or the citrus will start to cook the shrimp.
Prepare everything for the tacos ahead of time as they only take a few minutes on the grill.
I put the tortillas in foil and heated them up on the grill. They will be HOT and steamy when you take them off! Flip them multiple times to keep them from burning.
I added shredded purple cabbage, a lettuce blend, quesadilla cheese on the bottom and Cotija Cheese on the top along with a Sriracha Cream Sauce made from sour cream, lime juice and Sriracha.
The shrimp were removed from the marinade and put on skewers and grilled for 2 minutes on a preheated grill then flipped for another 90 seconds or until done. Discard remaining marinade.
...JJ
