It’s March, and the weekend in MN was in the 80’s. Where did this weather come from?
I am loving this month!
My patio lounging is in full swing. My computer, a book, and a glass of wine is all I need for a successful post work cool-down. Last Friday when I was sitting out on my patio painting my toe nails I did get a few funny looks. And a woman jogger passing by longingly stared at my wine bottle and said, “I really wish I was doing that right now”. I guess that is because I live in an apartment building and my patio is basically on the sidewalk of a busier street. It’s ok, I have no problem with people envying me for my lounging.
Speaking of my patio- I have been able to use the grill several times in the last week, which I love! Dinner is so much easier when it can be tossed on the grill. So much less clean up 🙂
Friday night in the spirit of meat-less Fridays during lent, I still wanted to grill so we made super easy shrimp tacos. I actually wanted to make these again on Sunday night because they were so good.
I started by rinsing the shrimp. I buy raw frozen shrimp; always raw because it helps prevent over cooking. About 20 minutes before I want to cook, I take as many as I need out of the freezer and place them in a bowl of cool water (not hot, otherwise the shrimp will start to cook and you don’t want that!). Shrimp will thaw in water pretty quickly. Sometimes I drain the water a time or two to remove any ice chunks.
Once the shrimp is ready to go, coat them with the lime juice and oil in a tupperware container.
Mix together spices in a separate small bowl.
Pour your spices over the shrimp and toss to coat. Allow the shrimp to marinate for 30 minutes to a hour in the refrigerator. This would be a good time to prep any of your other dinner fixings. Or paint your nails, which ever sounds more fun. I made some simple guacamole during the time with an avocado, a handful of chopped tomatoes, a small amount of diced red onions, and some black pepper, salt and garlic powder for seasoning. I also threw the bamboo skewers into water to soak.
Once the shrimp is ready, place 4-5 shrimp on each skewer. I placed the skewers in a cake pan and cover them with the remaining marinade.
On a low grill, place shrimp, lime wedges and tortillas on grill. Shrimp will be done once pink/orange, 2 -3 minutes per side. Limes and tortillas are done once they develop light grill marks.
Add any fixings you like on your taco. Squeeze some lime on top and enjoy. Time to eat!
Grilled Shrimp Tacos
yields 6-8 tacos
- 20-25 large or jumbo raw shrimp, devained and shelled
- 2 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- dash cayenne pepper
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 6 bamboo skewers
- 1 lime, quartered
- sour cream
- tortillas, small white corn
- Rinse shrimp with cold water, strain and place in a small tupperware container.
- Add lime juice and oil to shrimp, stirring to coat.
- In a small bowl, mix together taco seasoning, black pepper, garlic, salt, and cayenne pepper.
- Pour dry mixture over shrimp and stir until all shrimp are coated.
- Cover and allow shrimp to marinate in the refrigerator for 30 minutes to a hour.
- Soak bamboo skewers for 10- 15 minutes to keep from catching fire on the grill.
- Place 4-5 shrimp on each skewer and place in a shallow dish. Pour remaining marinate over top of shrimp.
- On a low grill, place shrimp, lime wedges and tortillas on grill. Shrimp will be done once pink/orange, 2 -3 minutes per side. Limes and tortillas are done once they develop light grill marks.
- Assemble tacos according to preference. Squeeze grilled lime over each taco right before eating.