Brine your shrimp to keep them plump and juicy on the grill.
Ingredients
For the shrimp:
1½ pounds medium shrimp, peeled, deveined, tails removed
2 cups cold water
1 tablespoon kosher salt
1 teaspoon granulated sugar
1 tablespoon olive oil
1 tablespoon chili powder - I use Gebhardt
1 teaspoon Mexican oregano
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For avocado salad:
1 Roma tomato, seeded and diced
⅓ cup diced roasted red bell pepper
½ cup diced red onion
1 jalapeno, diced with or witout seeds
½ bunch cilantro, finely chopped
3 medium or 2 large Haas avocados, pitted, peeld and diced
5 small limes
Kosher salt and black pepper
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For serving:
Small corn tortillas, groups of 3 to 5 wrapped in foil
Shredded red cabbage, for serving
Tapatio or your favorite hot sauce
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Extras:
Grilling grid or skewers
Instructions
Place shrimp in a bowl. Stir together the cold water, salt, and sugar until dissolved. Pour over shrimp and place in refrigerator for about 45 minutes, but no longer than 90 minutes.
In a mixing bowl, combine the tomato, red pepper, onion, jalapeno, and avocados. Cut and squeeze 2 small limes over the avocado. Lightly toss until combined. Taste and season with salt and pepper. Cover and store in the fridge until serving.
Remove shrimp from fridge and drain well. Toss with olive oil, juice from 1 lime, chili powder, and oregano.
Set up grill for direct cooking over medium heat. Brush and oil grates before cooking. If using a grid, preheat that as well. If using skewers, thread the shrimp onto them.
Place packets of tortillas on the grill off to the side to warm. Grill shrimp so that they are just opaque (white) all the way through; about 2 minutes per side.
Build tacos with warm tortillas, shredded cabbage, spoonfuls of avocado salad, shrimp and splashes of hot sauce.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-shrimp-avocado-tacos/