Fire up the grill: It's shrimp taco time!
Guacamole, red onion salsa and other fresh goodies are flavorful accompaniments to shrimp.
Whether you prefer your tacos hard and crunchy or lean more to the softer side, this grilled shrimp filling perfect for a summer barbecue will leave you satisfied.
Shrimp cook quickly, especially on the intense heat of the grill, so be sure to prep your other ingredients ahead of time and set out a buffet of toppings and tortillas. Then just toss the shrimp on the grill and in minutes you'll be enjoying summer just a little bit more.
Trying to figure out what to drink with these? A pale ale is a nice start. Or go unconventional with a gently chilled rose wine.
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Grilled Shrimp Tacos
1 pound extra-large shrimp
Salt and ground black pepper
1 tablespoon ground cumin
2 medium red onions, sliced
½ cup chopped celery
4 plum tomatoes, chopped
1 chipotle pepper in adobo sauce, minced
2 cloves garlic, minced
1 avocado, peeled, pitted and diced
Juice of 1 lime
½ cup low-fat sour cream
¼ cup chopped fresh cilantro
8 taco shells or 6-inch tortillas
Heat the grill to high.
Place the shrimp in a large bowl. Season with salt, pepper and cumin, then toss to coat evenly.
Divide the shrimp among 6 skewers, threading them evenly without crowding them on the skewers. Do the same for the onions.
Using an oil-soaked paper towel held with tongs, lightly oil the grill grates. Grill the shrimp for 2 minutes per side and the onions for 5 minutes per side.
Chop the grilled red onions and place in a medium bowl. Stir in the celery, tomatoes, chipotle pepper and garlic. Season with salt and black pepper. Set aside.
In a small bowl, toss the avocado with the lime juice. In another small bowl, stir together the sour cream and cilantro.
To serve, set the shrimp, red onion salsa, avocado and sour cream on the table with the taco shells or tortillas. Diners can assemble their own tacos.