BBQ Shrimp Tacos

Ingredients

  • 2 lb shrimp 21/25 (approximately 42 per bag)
  • 1 C Mitchella Viognier
  • 8 tortillas in 1/2” slices, fried
  • 5 cloves garlic, minced
  • 1 medium jicama
  • ¼ head Napa cabbage, grated
  • 1 lemon
  • 1 lime
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. cumin
  • 1 Tbsp. ground oregano
  • 1 Tbsp. brown sugar
  • Tomatillo Guacamole
  • Mango Relish

Directions

Clean the shrimp, butterfly, marinate in the zest and juice of the lemon and lime, wine, garlic, black pepper, cumin, ground oregano, and brown sugar for 8-24 hours. Save the marinate for basting when Barbequing. Thinly slice the Jicama using a mandolin or slicer into 22 pieces. BBQ the shrimp, basting frequently, three minutes each side until opaque. Arrange two BBQ shrimp on a slice of jicama, a bit of Napa Cabbage, 1 tablespoon guacamole, ½ tablespoon relish, top with three fried tortilla strips.

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Thursday - Monday
11:00 am - 4:30 pm
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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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