Grilled Shrimp Tacos

I don't know what got into me yesterday but I saw shrimp tacos on Pinterest and could. not. stop. thinking. about. them.  It was as if my brain had a jumbo size piece of shrimp lodged in it, it was all I could think about!  I think it was because it was so nice outside and I just couldn't help but reminisce about our vacation in Cancun; eating shrimp tacos on the beach.  So with that, I called Aaron and told him I wanted grilled shrimp tacos for dinner, although we've never made them at home, I knew they were going to turn out amazingly.  

And it did.  I was excited as a pig in mud. Will definitely be a staple summer meal going forward. 

I love shrimpies on the grill.  I specifically bought shrimp that is de-tailed and de-veined.  I got these at Target and love how easily I could just marinate them in the bag and then throw them on the grill.  Easy peasy, just the way I like it. 

I didn't get a  picture of cooking the tortilla shells on the grill but it worked fabulously!  Key is to definitely fold them right away off the grill and lay a spoon over them to hold their shape.  Don't over cook them as they will get tough.  You could also do this meal with chicken tender in the grilling basket if you don't like seafood. 

I loved the arugula, it's such a spicy green that works well with these kind of tacos 

Now that's a meal! 

Hello lil' shrimpies! Nom, Nom Nom!  Only thing missing with the beach!

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  SHRIMP TACOS! 
  

  
  

  Shrimp Marinade (I made 2 batches of marinade): 

  
  

  2 tbs fresh lime juice
• 2 Tbs Olive Oil 
• 2 cloves of garlic
• ¾ tsp Kosher salt
• 1 tsp light brown sugar
• ¼ tsp chili powder

Market Pantry Small Shrimp, de-tailed/de-viened 

Corn tortilla shells 

1 can of Mexicorn

Arugula 

Crumbled queso fresco (I could not find so I shredded a block of jalapeno cheese) 

Sliced tomato

Sliced avocado 

1. Marinade shrimp 
2. Preheat grill
3. Once hot, place the tortillas on the hot grill, leave it on med-high to high heat. When the tortillas get some color, flip them. Once the other side is done, remove to plate lined with paper or cloth towel. Fold each over in a row, then place a wooden spoon or other utensil on top to gently weight them, and keep them in taco shape, while cooling.
4. Grill the shrimp. This should be quick. Pull them off as soon as no translucency is visible on the outside, to avoid over cooking. If the inside isn’t fully cooked through, it will finish doing so off the grill, from residual heat.

Assemble tacos:

1. Put arugula on bottom of shell
2. Then spoon on some corn, tomato, avocado, and sprinkle on cheese
3. Finally nest the shrimp on top and top with more cheese

Adapted from source: http://blommi.com/grilled-shrimp-corn-tacos-recipe/