1 year ago

Margarita
Shrimp Tacos

These flavorful
shrimp tacos are the perfect dinner pick-me-up! For milder tacos, discard the
seeds and ribs from inside the peppers. If you don’t feel like firing up the
grill, you can cook the shrimp in a large skillet over medium-high heat instead.

4 servings (2 tacos per person)
Preparation time: 1 hour and 15 minutes, including
marinating time

Ingredients

  • 1 pound raw
    shell-on shrimp, rinsed, divided*
  • 1 lemon, quartered
  • 1 lime, quartered
  • 2 serrano
    peppers, sliced
  • ½ cup tequila
  • 1 cup guacamole,
    divided (see recipe below)
  • ½ cup Lunds
    & Byerlys Fire Roasted or Mild Roasted Corn Salsa
  • 2 cups shredded
    lettuce, divided
  • 1 bunch cilantro,
    washed, dried and chopped
  • 2 tomatoes, diced
    and divided
  • 8 ounces Cotija
    cheese, crumbled
  • 8 tortillas

Directions

  1. In medium
    bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila.
    Refrigerate for at least 30 minutes, stirring occasionally.
  2. Heat grill
    to medium-high. Meanwhile, prepare remaining ingredients and set aside.
  3. Drain shrimp
    and discard marinade.
  4. Using a grill basket or skewers, grill shrimp for about 2
    minutes per side, until opaque. Remove and let cool. Peel shrimp once it is
    cool enough to handle.
  5. Heat
    tortillas on grill for about 2 minutes per side. Remove to a plate and cover
    with a towel to keep warm.
  6. When ready
    to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish
    with remaining ingredients as desired.

Lunds & Byerlys Fresh Guacamole

Ingredients

  • 4 ripe Hass
    avocados
  • 1-2 Bushel
    Boy Vine-Ripened Tomatoes
    , diced
  • 2 tablespoons Italia Lime Juice
  • 2 tablespoons fresh
    chopped cilantro
  • 1 jalapeño pepper, finely chopped, with seeds
  • 1 teaspoon fine- or
    medium-grind sea salt

Directions

  1. Wash and air
    dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
  2. Cut
    avocado in half, remove pit
    and scoop avocado into a medium-sized bowl.  Toss and coat with lime juice. Add salt and,
    using a fork or potato masher, mash until about half chunky and half smooth.
  3. Fold in
    remaining ingredients. Taste guacamole and adjust seasoning if necessary.

*If using cooked shrimp, modify Step 4 to heat shrimp until warm.
**Washed cilantro
can be placed in a lettuce spinner to remove excess water. If you really want a
punch of cilantro flavor, include about half of the stems when trimming and
chopping the cilantro, as they contain more flavor than the leaves.