Grilled Tequila Lime Shrimp Tacos
2 pounds medium (30 to 40 per pound) shrimp, peeled and deveined
1 jalapeno, seeded, deveined and finely chopped
¼ cup lime-juice
¼ cup Tequila (or water)
¼ cup canola oil
¼ cup finely chopped cilantro
1 tablespoon lime zest
1 ½ teaspoons minced garlic
Salt to taste
Pepper to taste
12 – 18 bamboo skewers, soaked in water or metal skewers
1 package flour tortillas (small size)
Pineapple Mango Salsa (recipe follows)
Combine jalapeno, lime-juice, Tequila, oil, cilantro, lime zest, garlic, salt and pepper in large resealable bag or large bowl, mix well. Add shrimp and toss to coat shrimp thoroughly. Refrigerate for 20 – 30 minutes*.
Remove shrimp from marinade and place 6 – 8 per skewer, running the skewer thru shrimp in the body and the tail. Do not crowd shrimp on skewers. Grill over medium heat, turning several times until pink. This will take approximately 5 – 7 minutes. Do not overcook.
At same time, heat tortillas over medium coals until grill marked.
Remove and place one skewer of shrimp per tortilla, add lettuce, tomatoes and salsa as desired.