RECIPE
BY MARK RASMUSSEN
Shrimp tacos A perfect summertime meal for the family
A light and flavorful, yet quick and easy recipe for a summer’s night dinner! The shrimp marinade and slaw/taco sauce can be made a day or two in advance. I start by getting my grill set up, as I prefer to cook over charcoal vs gas. Either will work fine, and you could even use a skillet on your stove top! Then I put everything together while the grill is getting up to temperature. Shrimp marinade: 1/4 cup extra virgin olive oil 1/4 cup lime juice 4 garlic cloves, minced 3 tbls honey 2 tbls low-sodium soy sauce 1 tbls Sriracha 1 tsp The Judge Rub from TheBBQSuperStore.com 1 to 2 pounds of large or jumbo raw shrimp Garlic cilantro lime sauce for slaw and tacos 1/4 cup extra virgin olive oil 1/4 cup water 1/2 cup green onion, chopped 1/2 cup cilantro leaves 2 cloves garlic 1/2 tsp salt 2 limes juiced 1/2 cup sour cream or low fat yogurt 2 cups shredded green cabbage or pre-bagged slaw
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Blend all ingredients in a food processor or blender until smooth. Use 3/4 of the sauce, toss with slaw. Refrigerate slaw and remaining sauce and then make your shrimp marinade.
“A light and flavorful, yet quick and easy recipe for a summer’s night dinner!”
In a small bowl, whisk olive oil, lime juice, garlic, honey, soy sauce and Sriracha. Set aside 1/4 of the marinade to brush the shrimp while grilling.
In a large bowl, toss the shrimp with the remaining marinade and coat thoroughly. Refrigerate for 30 minutes while your grill is coming to temperature. Place shrimp on skewers for ease of cooking on the grill. Once your grill reaches a medium/high heat (375 to 425 degrees) spray grill grates with non-stick cooking spray. Brush shrimp with the remaining marinade and Mark Rasmussen is a Champion Pitmaster on the BBQ place on the grill, then competition circuit. He is also brush the top side of the the co-owner of a BBQ supply shrimp before you flip. store, TheBBQSuperStore.com. Grill shrimp until pink/ opaque which is about 3 minutes per side.
