Grilled Shrimp Tacos

36 Shrimp, peeled and deveined

12 corn tortillas

Shrimp Seasoning:

¼ cup Old Bay Seasoning or Cajun Seasoning

1 TBLS chili powder

1 TBLS Celery Salt

Cilantro Cream Sauce

8 oz Sour Cream

4 oz Lime Juice

Handful Cilantro – chopped

4 oz Mayo

2 oz Honey or Agave Syrup

Charred Jalapeno Lime Slaw

½ head cabbage, thinly sliced

½ cup sugar

1 cup  corn (fresh or defrosted from frozen)

½ cup lime juice

2 TBLS Cilantro

3 Jalapenos, grilled or roasted, sliced with or w/o seeds

2 oz Leinenkugel’s Summer Shandy

1.       Mix the Old Bay, chili powder, celery salt in a large metal bowl. Toss in the shrimp (tails removed if you want) , coat well and refridgerate

2.       To make the cilantro cream, mix sour cream, lime juice, chopped cilantro, mayo and honey with a whisk, put in small bowl and refrigerate

3.       For the slaw, mix cabbage, sugar, tomatoes, corn, lime juice, cilantro, jalapenos and summer Shandy beer in a small bowl and marinate (day in advance if you want or just 30 minutes or so)

4.       Evenly cook shrimp on a hot grill for about 3 to 5 minutes – or saute on the stove

5.       Quickly grill the tortillas to soften them

6.       Put the slaw and shrimp in the tortillas and drizzle with Cilantro Cream Sauce

7.       Enjoy!

by Tanya Davis