For a party we recently hosted, I had a taco bar and wanted to have several taco options for our guests. I came across these shrimp tacos on the Smells Like Home blog, which looked so beautiful and tasty. Be sure to start early with the marinade for the shrimp—it will need to marinate for 4-24 hours to soak in the flavors. The margarita slaw comes together quickly, a perfect complement to the honey-lime grilled shrimp.
Source: Shrimp Tacos with Margarita Slaw, Smells Like Home blog
12 ounces (about 7 cups) rainbow salad mix (or coleslaw mix)
⅓ cup chopped fresh cilantro
¼ cup vegetable oil
Dash of sesame oil
3 tablespoons fresh lime juice
½ teaspoon lime zest
1 shot Tequila
Dash of Tabasco
Salt and black pepper, to taste
Honey-Lime Grilled Shrimp
½ cup extra virgin olive oil
2 tablespoons honey
Juice of 2 limes
2 cloves of garlic, finely minced
Salt and pepper
1 pound jumbo shrimp, peeled and deveined (uncooked)
Make the margarita slaw. Place cabbage and cilantro in a large bowl. In a small bowl, whisk together the oils, lime and orange juices, lime zest, tequila, and Tabasco. Pour over cabbage and toss to coat completely. Season with salt and pepper.
In a large zipper bag, combine first 4 ingredients. Add a few sprinkles each of the spices, salt and pepper. Mix well to incorporate the honey into the oil and lime juice. Add the shrimp and toss well to coat. Allow shrimp to marinate 4-8 hours or up to 24 hours (refrigerated).
Allow the shrimp to come to room temperature before grilling to avoid the shrimp from shrinking drastically on the grill. Over a hot grill, grill the shrimp for 1 ½ to 2 minutes on the first side then flip and grill for another 30 seconds. Remove from grill and serve hot over the cool margarita slaw.