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BBQ Shrimp Tacos with Strawberry Salsa
For the shrimp:
30 large shrimp, peeled, deveined, tails removed
juice of 1 lime
2 tablespoons olive oil
½ tablespoon minced garlic
½ teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
¼ teaspoon cayenne pepper
1 teaspoon honey
wooden skewers (soaked for 30 min) or metal skewers
For the salsa:
3 medium or 2 large tomatoes, small diced
½ red onion, small diced
1 jalapeño, deseeded, small diced
½ pint of California Giant Strawberries, small diced
½ cup freshly shucked sweet corn kernels (cut off cob with sharp knife)
juice of 1 lime
1½ teaspoons minced garlic
¾ teaspoon salt
¼ teaspoon pepper
Combine all ingredients for shrimp in a bowl and stir to coat. Allow to marinate for 30 minutes.
Place shrimp on skewers and grill for 3-4 on each side.
Combine all ingredients for salsa. Adjust seasoning to taste.
Fry the tortillas with a bit of olive oil to soften them, or brush them with oil and cook on BBQ for 30 seconds each side.
Serve with: warm corn tortillas, red cabbage, cojita cheese, chopped cilantro, lime wedges
Time Saving Tips:
Shrimp can be prepped completely and refrigerated on skewers for several hours if desired. Brush lightly with additional olive oil before grilling. Salsa is at best flavor if prepared 1 day ahead of time.
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