Grilled Shrimp & Avocado Tacos
Author: 
Recipe type: Direct grilling
Cuisine: Mexican
Serves: serve 4 to 6
 
Brine your shrimp to keep them plump and juicy on the grill.
Ingredients
  • For the shrimp brine:
  • 1½ pounds medium shrimp, preferably peeled and deveined
  • 2 cups cold water
  • 1 tablespoon kosher salt
  • 1 teaspoon granulated sugar
  •  -
  • For avocado salad:
  • 1 Roma tomato
  • 1 canned roasted red bell pepper
  • 1 small red onion
  • 1 jalapeno
  • ½ bunch cilantro
  • 3 medium or 2 large Haas avocados
  • 5 small limes
  •  -
  • To finish:
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder - I use Gebhardt
  • 1 teaspoon Mexican oregano
  • Small corn tortillas
  • Small head red cabbage - you'll use about ¼th
  • Tapatio or your favorite hot sauce
  •  -
  • Extras:
  • Grilling grid or skewers
Instructions
  1. If you didn't get already peeled and deveined shrimp - get at it. Remove the tails if still attached and 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.
  2. Cut the tomato in half and squeeze out the seeds, then dice and transfer to a mixing bowl. Dice the red pepper and the onion so that you have roughly the same amount as the tomato. Finely chop the jalapeno - remove seeds if desired and then finely chop the cilantro and add both to the bowl.
  3. Cut the avocados in half and remove the pits. Scoop out the flesh, dice, and add to the bowl. 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.
  4. Remove shrimp from fridge and drain well. Toss with olive oil, juice from 1 lime, chili powder, and oregano.
  5. 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.
  6. Shred the cabbage, cut remaining limes in to quarters, and wrap groups of 5 tortillas in foil.
  7. 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.
  8. 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/