Well, hello again! It's been awhile but I'm happy to be back with a new recipe for y'all. And you're in luck...this is a good one.
My husband and I spent all day out in the garden today removing what felt like a lifetime's worth of weeds in preparation for planting this year's veggie crops. After a long day of gardening and bonding with our weed wacker, or what my Australian friends call the whipper snipper, we were more than pleased to heat up the "barbie" and devour these fantastic shrip tacos.
(makes four tacos)
1 lb jumbo shrimp (I used 15 ct)
1 bunch of cilantro (stems removed)
2-3 cloves garlic
1/2 head of red cabbage
2 tbsp olive oil
Juice from 2 limes (about 2 tbsp)
1 tsp salt
Flour or corn tortillas
Bamboo skewers (6-8)
1 bunch of radish
2 mangoes (diced - I used manilla mangoes)
2 limes (cut into quarters)
Step one is to soak your bamboo skewers in water while you get the cilantro marinade going. Just place them in a lasagna pan with water and set aside.
Now you're going to want to clean and de-vein your shrimp. It's a very important step. If you don't know how to de-vein a shrimp, it's easy - simply use a pairing knife and make an incision down the back of the shrimp. You'll easily be able to see the vein. Run the shrimp under cold water and remove the vein.
Next step is to make the cilantro and garlic marinade. Cut the stems off the cilantro and put in the food processor.
Add 2 tbsp of olive oil and pulse for about 10 seconds. Remove the top of the food processor, push the cilantro down and pulse again for another 10 seconds. Add the 2-3 cloves of garlic (whole) and the lime juice and pulse again until smooth. It should have a beautiful pesto-like consistency.
Take your cleaned shrimp and cover with the cilantro mixture.
Once the shrimp is mixed well with the cilantro, cover with plastic wrap and place in the refrigerator for at least 1 hour.
This is the time when we went out to do our yard work. By the time we were done, about 2 1/2 hours later, our shrimp was perfectly marinated.
Now it's grill time. We have a Big Green Egg which is amazing. Love it. A grill and smoker combined. Heat whatever kind of grill you have up to about 400 degrees. While your grill is heating up, get your garnishes ready.
Once your grill is heated up and ready to go, remove the bamboo skewers from the water and skewer those shrimp. Once skewered, sprinkle them with salt and pepper.
Before you put your shrimp on the grill, oil it down a bit just to be sure the shrimp don't stick. The shrimp are only going to take 4-6 minutes to cook, so make sure your garnishes are ready to go.
Place the shrimp on the grill and flip after 2-3 minutes.
Flip the shrimp and cook for another 2-3 minutes. You do not want to overcook the shrimp so keep a very close eye on them. They should be perfectly white on the inside and beautiful tanish-peach on the outside. They shouldn't shrink too much and look dry. The picture below are perfectly cooked shrimp moments after removing from the grill.
As soon as your shrimp are done, quickly brush off the grill and throw your tortillas on for just a few seconds until they begin to warm and have some grill marks.
Now all you have to do is load up your tacos, squeeze with a bit of fresh lime juice and enjoy!