Margarita Shrimp Tacos
- Margarita Shrimp Tacos:
- 1 pound raw shell-on shrimp, rinsed, divided*
- 1 lemon, quartered
- 1 lime, quartered
- 2 serrano peppers, sliced
- 1/2 cup tequila
- 1 cup guacamole, divided
- 1/2 cup L&B 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
- Lunds & Byerlys Fresh Guacamole:
- 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
In medium bowl, combine shrimp, juice and zest of lemon and lime, peppers and tequila. Refrigerate for at least 30 minutes, stirring occasionally.
Heat grill to medium-high. Meanwhile, prepare remaining ingredients and set aside.
Drain shrimp and discard marinade.
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.
Heat tortillas on grill for about 2 minutes per side. Remove to a plate and cover with a towel to keep warm.
When ready to serve, spread each tortilla with guacamole and a layer of 3 shrimp; garnish with remaining ingredients as desired.
Wash and air dry cilantro,** jalapeño pepper and lime. Finely chop jalapeño pepper and cilantro.
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.
Fold in remaining ingredients. Taste guacamole and adjust seasoning if necessary.
**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.
*If using cooked shrimp, modify Step 4 to heat shrimp until warm.