Kicking off grill season with a little Cinco de Mayo celebration?
Spicy and sweet, these shrimp tacos are sure to please everyone's palate.
(Pro tip - Pairs well with a Smoky Robinson or JEM Margarita)
Ingredients:
1 pound of deveined shrimp
kosher salt, as needed
black pepper, as needed
about 1 Tbsp of olive oil
½ teaspoon chipotle chili pepper, ground
½ teaspoon paprika
1 teaspoon cumin, ground
3 teaspoons JEM Maple syrup
½ cup mango, diced
¼ cup red onion, diced
1 cup tomato, diced
½ cup avocado, diced
2 tablespoons lime juice, plus zest of 1 lime
8 tortillas, corn or flour, 6-inch
Grilling skewers (optional)
Instructions:
If using skewers, (we did) skewer your shrimp as your grill heats up. We used a propane grill set to medium.
Combine olive oil, chipotle pepper, paprika, cumin, and JEM Maple syrup together in a small bowl.
If you have a pastry brush, lightly brush one side of the shrimp as you put them (brushed side down) on the grill.
Once all shrimp are on the grill, gently brush more of your chipotle maple mixture on the other side. As you grill, continue to brush your mixture on the shrimp as needed - we recommend at least with each flip of the skewer.
Once shrimp are fully cooked, remove them from grill.
In a medium-sized bowl, combine mango, red onion, tomato, avocado, lime juice, and lime zest.
Warm tortillas in a pan. Serve approximately 4 shrimp on each tortilla and top with salsa. Add additional toppings if desired, we added cilantro, scallions, and additional red onion.