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.
