"Lets start the holiday Monday together!" Cheft Bud said. "These are simple and so good! I actually put this shrimp together for a dinner party we had a few weeks ago, and it grilled up so nice ( I used them as toppers for steaks! ) that it needs to be served as a "street food" for your end of the summer cook outs! Incredible for tailgating too!"
1 ½ lb 21/26 shrimp, peeled and deveined
2 Tblspn McCormick Pepper Supreme
¼ C extra virgin olive oil
½ C rum
1/4 C pineapple juice
½ tsp McCormick red pepper flakes
1 ea small shallot, diced
1 ea jalapeno, quartered and seeded
2 ea garlic cloves
1 ea tomato, seeded and chopped
1 ea avocado, peeled, seeded and cut in chunks
¾ tsp kosher salt
½ ea lime, juiced
¼ C cilantro, coarsely chopped
12 ea white corn tortillas
In a bowl mix extra virgin olive oil, rum, pineapple juice. Place shrimp in a bowl and season with McCormick Pepper Supreme and McCormick Red pepper flakes. Mix shrimp well in seasoning then add mixture from the bowl over the shrimp and mix well. Let set in marinate for up to one hour.
Preheat to medium high. Oil the grates.
In a food processor add the shallot, jalapeno and garlic. Pulse to chop up well. Place mixture in a bowl, stir in tomatoes, avocado and cilantro. Season with kosher salt and lime juice and set aside.
On the grill, grill the marinated shrimp about 3-4 minutes a side until shrimp turns a pink color. After flipping shrimp place several corn tortillas on the grill. Drizzle shrimp with remaining marinate as it finish cooking. When done remove shrimp and tortillas to a plate.
Build shrimp tacos by placing grilled shrimps in folded corn tortillas and topping with a heap of avocado salsa for an incredible summer time dish. School may be in session, but summer flavors are still around Enjoy them while the weather is hot! Also, a great tailgating dish for the beginning of football season! Enjoy!