- Associated Press - Thursday, June 21, 2012

Whether you prefer your tacos hard and crunchy or lean more to the softer side, this grilled shrimp filling that’s perfect for a summer barbecue will leave you satisfied.

Shrimp cook quickly, especially on the intense heat of the grill, so be sure to prep your other ingredients ahead of time and set out a buffet of toppings and tortillas. Then just toss the shrimp onto the grill and you’ll be enjoying summer just a little bit more within minutes.

Trying to figure out what to drink with these? A pale ale is a nice start, or go unconventional with a gently chilled rose wine.

GRILLED SHRIMP TACOS

Start to finish: 45 minutes

Servings: 4

1 pound extra-large shrimp, peeled and deveined

Salt and ground black pepper

1 tablespoon ground cumin

2 medium red onions, sliced

½ cup chopped celery

4 plum tomatoes, chopped

1 chipotle pepper in adobo sauce, minced

2 cloves garlic, minced

1 avocado, peeled, pitted and diced

Juice of 1 lime

½ cup low-fat sour cream

¼ cup chopped fresh cilantro

8 taco shells or 6-inch tortillas

Heat the grill to high.

Place the shrimp in a large bowl. Season with salt, pepper and cumin, then toss to coat evenly.

Divide the shrimp among 6 skewers, threading them evenly without crowding them on the skewers. Do the same for the onions.

Using an oil-soaked paper towel held with tongs, lightly oil the grill grates. Grill the shrimp for 2 minutes per side and the onions for 5 minutes per side.

Chop the grilled red onions and place in a medium bowl. Stir in the celery, tomatoes, chipotle pepper and garlic. Season with salt and black pepper. Set aside.

In a small bowl, toss the avocado with the lime juice. In another small bowl, stir together the sour cream and cilantro.

To serve, set the shrimp, red onion salsa, avocado and sour cream on the table with the taco shells or tortillas so diners can assemble their own tacos.

Copyright © 2016 The Washington Times, LLC.

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